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Green Beans – an almost forgotten veg that is not used as much as it should seeing that it is available all year long – the relatively new “fine green beans” is such a treat to eat and prepare. I myself am very fond of green beans and cook it often in many different ways using a variety of spices – and each time it feels I am eating a completely different veg.
This vegan green beans dish was created – by simply putting the ingredients to use (I was cleaning out the fridge and these 3 ingredients needed to be used ASAP) and Voila!!! – It has now become a staple in my diet – literally takes 10minutes (and now I ensure I have these 3 ingredients in my fridge)
It is really amazing how by just looking at something – you can come up with something that tastes as good as it looks, and this is not the only dish that I have created this way, there are many that I will soon be sharing with you.
Green Beans With Peanuts & Coconut-Serves 4
10ml cooking oil
1-2 sliced green chillies (optional)
2.5ml ground coriander seeds
500g topped & tailed fine green beans
2ml brown sugar
5ml salt (or to taste)
5ml lemon juice
100ml ground peanuts
100ml desiccated coconut
20ml finely chopped coriander leaves
10ml sesame seeds (OPTIONAL)
Method
- Heat oil in a shallow pan and add the chilli & coriander seeds
- Lower the heat and add the green beans & keep tossing using tongs or a spatula
- Season with sugar, salt & lemon juice and allow the beans to cook for 2-3 minutes before adding the peanuts and coconut
- Once again allow this to cook for a further 2-3 minutes – remembering to continue tossing and stirring – garnish with fresh coriander leaves and some sesame seeds
- Enjoy as a side dish to any meal or as a salad with some pita toasties
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Stir Fried Green Beans – Serves 4
10ml cooking oil
1-2 dried red chillies
5ml black mustard seeds
2ml turmeric powder
5ml dried mango powder or lemon juice
500g topped & tailed & finely sliced fine green beans
2ml brown sugar or jaggery
Method
- Heat oil in a shallow pan – add the chillies & mustard seeds – allow the mustard seeds to cook & split
- Now add the turmeric & mango powder before lowering the heat – & add the beans
- Keep tossing and stirring & add the jaggery and allow to cook covered for 5-7 minutes
- Serve as a side with any meal or with some whole wheat roti as a meal
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