steamed green beans

steamed green beans

19th August 2020

Lately, I been working in the garden in the mornings. I found that the sun is softer and the areas that need work are in the shadier parts at that time. Early this morning, I picked some green beans to go along with Monday’s Pepper Rasam. Later that morning I returned to the garden and started pottering around, feeding the plants with compost, and staking up a few bean bushes – to my surprise, despite thinking I had picked all the beans earlier, I found myself walking away with another handful. The thing with beans, and even cucumbers to a lesser extent, is that you really need time and patience when harvesting them. There is much happiness to be had in rummaging through the leaves in search of their elegant, dangling pods. Just when you think you have picked them all, there’s still more hiding behind their foliage. It’s important to approach the plant from different angles and heights, squatting down to their level, even then you can still miss a few…

I planted a few varieties of beans this season: romano pole bean, small french finger bush beans, and a long climbing snake bean. And for the first time, I planted another climbing variety in a pot on our balcony, so it can climb up the iron gate outside our kitchen door.

I have been staggering the sowing for a continuous supply, late May-early June, then another crop in July, and again in the last week of July. The hot season seems to come later each year, enabling another harvest just before the cooler weather hits by early November.

The better quality and fresher the beans, the better tasting this recipe. Serve with, pepper rasam, simple dal or pongal.

steamed green beans

Steaming beans, rather than boiling help keep their colour and flavour.

Preparation 10 minutes

Serves 3

ingredients

350g green beans

2 Tbsp ghee

freshly ground pepper

Himalayan salt

preparation

1. Wash the beans and trim the ends. Leave them whole or cut in half.

2. Set a steaming basket in a medium saucepan filled with 1 – 2 inches water, once boiling simmer over high heat for 5 – 7 minutes, depending on how tender or crisp you like them.

3. Discard the water in the saucepan.  Add the beans and ghee, season with salt and pepper. Toss to coat. Serve and enjoy!

other recipes using green beans

toor dal, mung beans, green bean and dill palya

vegetable bath

green bean palya

simple yellow dal with green beans and cabbage

summer garden palya

moong dal sambar with green beans

moong dal with garden greens

carrot and green bean rasam

green moong dal with Indian spices

a buttery herbed pilaf

bisi bele bath

Kristin’s Moroccan stew

gentle Indian spiced vegetable stew

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