Archive for the ‘Green Beans’ Category

A Stir-fry with Indian Spices

Friday, July 3rd, 2015

2 handfuls baby red, gold & purple potatoes
1 handful green beans
1 cup cooked garbanzo beans
Onion, chopped

Indian Spices (mix & match as you like or use everything as I prefer):
1/4 Tsp Tumeric
1/2 Tsp Black Mustard Seed
1/2 Tsp Whole Cumin Seed
1/2 Tsp Whole Coriander Seed
1 Tbsp Fresh Ginger, cut in match sticks
15 Curry Leaves (optional)
Pinch of Asafetida (optional)
Dash of ground Fenugreek (optional)
Dried Red Pepper

Oil for stir-frying
Melted ghee or butter for finishing (optional)
Fresh coriander leaves & lemon wedges for garnish

Boil the potatoes till just tender, then cool and cut in halves. Steam green beans till they turn dark green. Drain chick peas and dice the onion.

Heat oil in a wok or frying pan over high heat, add the mustard seeds and when they start to pop add the ginger and curry leaves (if using). Add cumin, coriander seed, dried red pepper broken in half and let sizzle for a few seconds. Add onions, turmeric and asafetida/fenugreek if using. Add potatoes and toss with the onions and spices, letting them begin to brown around the edges. Add drained garbanzos, cover and let steam briefly. Remove lid, toss in green beans, and remove from heat. Adjust salt and add a little melted ghee or butter over the top for added flavor if you like.

Garnish with lemon wedges and fresh coriander if using. Serve with warmed Indian flat bread (naan, roti, chapati, parathas), yoghurt, and some mango or lemon pickle, or chutney.

NOTE: Indian flatbreads, curry leaves and mango & lemon pickles are all available at the Indian grocery at 42nd and Walnut next to the Wawa.

Green Beans & Potatoes in a Thin Tomato Broth

Wednesday, April 1st, 2015

When I first joined the garden in 2008, I shared half a plot with Linda Marucci. Linda gave me this recipe from her mother, who used to prepare green beans and potatoes this way for her family. To me, it is the ultimate comfort food and I make it often when green beans are plentiful. Simple and delicious!

Green beans cut in 1 inch pieces

Potatoes, cut in a 1 inch dice (peeled or not as desired)

1 or 2 tomatoes

Splash of olive oil

Salt and pepper

Skin the tomatoe(s) if you like, then chop, add enough water and simmer until you get a light tomato broth. Season with salt and pepper and a splash of olive oil.

Add the green beans and potatoes and continue simmering until done.



Suzanne Schecter’s Green Bean Salad

Saturday, July 2nd, 2011

Suzanne recreated this dish from one she first tasted at the Annual BBQ some years ago. It is simple, fast, and wonderful:

Steamed green beans, cooled, drained and cut into 1 inch pieces
Olive oil
Balsamic vinegar or red wine vinegar or a little of both
Sun-dried tomatoes
Feta cheese

Dress beans with splashes of olive oil and a little balsamic and/or red wine vinegar. Salt to taste. Toss with a few chunks of sun dried tomatoes and a little bit of feta cheese. Be careful to only add a little feta and tomatoes — too much will make it too rich and heavy, and this salad should be light.

Suzanne adds that if you like you can always use fresh herbs to create variations on the basic theme.

Lebanese Beans in Oil

Friday, July 1st, 2011

A recipe I have been making every summer for all of my adult life. It is a cross between a condiment, a salad, and a veggie side. It can also function as an appetizer if you serve it with wedges of warmed pita bread, and is perfect for late-night refrigerator raiding.

1/2 cup olive oil
1/2 cup (or more) chopped onions
3 cloves (or more) garlic, coarsely chopped
1 lb fresh garden green beans, left whole
1 tsp salt
1/2 tsp whole peppercorns or to taste, coarsely smashed with a hammer or cracked in mortar/pestle
2 medium tomatoes, chopped
1 cup water or tomato juice
Fresh lemon juice from 1 or 2 lemons

Sautee the onions and garlic in the olive oil until transparent. Add the green beans and continue gently sauteeing until the beans change color to a bright green (do not rush this step, it seems to concentrate the flavor of the beans). Add salt, cracked peppercorns, tomatoes, and water. Cover and cook over low heat until the beans are tender. Remove from heat, cool slightly, add lemon juice to taste and adjust salt and pepper. It should have a nice lemony zing.

Serve lukewarm or cold. It will keep in the fridge and gets even better the second day.