Anyone harvesting beans and want to share recipes?
Last night I prepared spicy sous vide beans that were very easy yet delicious. I prepped the beans, added Sriracha, chili flakes, salt, pepper, garlic powder and dehydrated onion. Vacuum sealed that and then sous vide at 186 degrees F for an hour. They retained just the right amount of crispness and we’re pretty hot.
Recently I discovered the trick to making green beans Chinese style with the correct texture–turns out it’s a short deep fry. Get an inch or so of oil good and hot in the wok and slide your beans in for a minute or so until the skin gets blistery then strain them out. When all the beans have gone through the oil, pour most of it out (or all of it and put in sesame oil instead) and wok the beans like normal with whatever garlic and seasonings floats ya boat. Perfect, almost creamy texture every time and never a one that’s squeaky and fibrous. This has been a life changer for me!
Roasted and partially browned, as per Brussels sprouts. Drizzle first with olive oil (or garlicky olive oil).
Beef and green bean stir fry. Use flank steak for the beef, sliced thin across the grain.
Not just green beans - but we made a delicious and simple to prep bean salad with all the legumes we’re growing. Using approx equal amounts of everything (except for mangetout, as we only had a few):
Fire up a steamer. Cooking time 14 minutes. Add
Runner beans at t = 0
French beans at t = 2
Broad/fava beans at t = 5
Garden peas at t = 10
Mangetout at t = 11
Take off the heat at 14 minutes and cool your beans down. (Note: if you’re using large enough quantities to stall the steamer, extend cooking times accordingly. I took the clock off for a minute when I added the french beans, and same for the fava beans).
Soak, boil and cool chickpeas/garbanzo beans separately and add to the other legumes.
Fine chop a sprig of mint, add that plus salt, pepper and French dressing. Mix.
j
I like baby reds and green beans. Toss chunked up baby reds in olive oil and whatever herbs you like, pan fry. Toss in green beans you’ve partially cooked, a knob of butter and salt/pepper to taste. Or you can start off with bacon lardons, reduce the olive oil. Toss in onions.
I liked my sous vide spicy green beans so much that I made them again. Instead of using them as a side dish, I made them the main course by combining them with air-fried tofu.
I started with extra firm tofu and pressed it for 30 minutes. I then sliced it into cubes, tossed them in a bit of sesame oil, soy sauce, ponzu sauce, and minced garlic. I airfried at 380 for 13 minutes. Tossed the beans and tofu together.
