Monday, 16 February 2015

Beans are the New Zucchini

It seems as though the glut of zucchini has slowed somewhat, only to be replaced by beans. I think we may have planted too many beans - we are picking an average of 500g per day. I have written about this before and visitors continue to receive a parting gift of beans. As you would expect, there are beans in and with every meal. Whilst I like beans, I seem to tire of them when just steamed and find this recipe for the onion and garlic sauce is delicious and gives the beans a lot more flavour without adding too much work.

Green Beans with Onion and Garlic Sauce
½ cup olive oil
1 onion, finely diced
10 cloves garlic, peeled and thinly sliced
1 teaspoon salt
500 g green beans

Put a large pot of water on to boil and add the salt.

Heat olive oil, add onions and slowly cook on low heat for 5 minutes or until starting to soften. Do not allow to colour.

Cook beans by dropping into the large pot of boiling water. Boil/simmer uncovered for 8 -10 minutes or until beans are just cooked.

Add garlic to onion and oil mixture and continue cooking on low heat for a further 5 minutes.  Remove from heat.

Drain beans, place in a serving bowl, pour the onion and garlic sauce over the beans.

Here are some other ideas for using green beans

Soba noodle salad - beans and zucchini, a great way to get through the home produce.

Chickpea, bean and potato curry

with Miso Chicken

in this warm vegetable salad, dressed with a little oil, fetta and split green olives

or just steam them and serve with everything.

1 comment:

  1. At least they freeze well, I'm always glad to have my own beans in freezer mid-winter for soups and stews. Do you want to try a great Szechuan bean stir fry recipe I have? I'll email it.