“I came to love my rows, my beans, though so many more than I wanted. They attached me to the earth, and so I got strength like Antaeus.”
Henry David Thoreau
From beans high on vodka, to beans of another kind…green beans or string beans. Meals are always a challenge. The need to introduce greens of any kind is usually on top of my agenda, but one runs the risk of the same thing mundanely showing up. I like to work string beans into the menu this way or that, because they are available the year through, especially in our HOT summer months that seem to drag on forever. The other perennial choice being spinach, but sadly the Popeye magic didn’t work on my kids for long.
Green common beans are also called string beans, stringless beans (depending on whether the pod has a tough, fibrous “string” running along its length), or snap beans. Compared to the dry beans, they provide less starch and protein, and more vitamin A and vitamin C. The green beans are often steamed, stir-fried, or baked in casseroles.
This is one simple way & flavourful way of serving beans on the side…
French Beans with Bell Peppers & Onions (as adapted from the Indira Roderick’s recipe from the TOI, dated 18 Jul ’08) .
Ingredients:
Ingredients:
French beans – 400 gms topped & tailed & cut into 2″ pieces
Onion – 2 large, sliced thickish
Yellow bell pepper – 1; julienned
Red bell pepper – 1 ; julienned
Garlic – 2-3 cloves
Freshly ground pepper
Sea salt
Olive Oil – 3 tbsps
Method:
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Preheat the oven to 220 degrees C.
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Blanch the beans in a pan of boiling water for 4-5 minutes, drain & immediately plunge into ice-cold water. Reserve.
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Toss the julienned bell peppers & onion slices in 2 tbsps of olive oil; season with sea salt & freshly ground pepper. lay in a single layer on a baking sheet & roast for 15-20 minutes, tossing in between, to ensure even roasting.
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Heat 1 tsp olive oil in a pan, saute the chopped garlic for a minute, then add the blanched beans & stir fry for a minute till heated right through. Toss in the roasted peppers & onions & mix well.
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Serve hot or at room temperature.
Another no fail way is a simpler & quicker one, which works like magic every time… 
- All you need to is blanch the beans till tender crisp.
- Drain & put into a large bowl. Toss in 1-2 tbsps of cream-cheese / cheese spread, season with salt & pepper…& you’re ready to go.
My third spin on green beans is an Indian stir-fry. Simple again…
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Heat a little oil. Toss in 1 tsp each of cumin seeds & mustard seeds.
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Put in chopped french beans, simmer for 4-5 minutes/ till crisp tender. Then stir fry till nice & dry with some roasted cumin powder. Season with salt. Garnish with fresh grated coconut if you like.
How do you eat your beans???
Beans that are green; greens that are beans…eat more beans!
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- Chefs.com
- Chicago Sun Times