Cook beans in boiling salted water until tender (not squeaky) about 8 min.Drain and leave to cool.
In a blender or mortar crush walnuts and garlic to a coarse paste, add remaining ingredients and mix well.Taste and adjust salt or lemon juice as necessary.The consistency should be thick and creamy - thin with a little cold water if necessary.
Mix sauce with beans.Keeps well for three days in fridge.
davidt4,
Jan 4, 10:37am
Lebanese Green Beans with Lamb (Lubea fe lahem) 1 kg lambshoulder with bone 1 kg green beans 1medium onion, chopped 800 ml chopped tomatoes (canned are fine) 1teaspoon salt 1/2teaspoon cinnamon 1/4teaspoon cloves 1/2teaspoon allspice 1cup hot water
1. Brown meat and onions in a little olive oil. 2. Add spices and water and let simmer for about 5 minutes. 3. Add green beans and tomatoes. 4. Cover and bake in oven at 150C for3 1/2hours. 5.Remove meat and when cool enough to handle remove bones andexcess fat.Return meat to casserole and bring back to temperature to serve.
davidt4,
Jan 4, 10:38am
Indonesian Green Beans
Serves 4
1 cm piece shrimp paste 4 shallots 4 candlenuts 1 lg red chilli (or ½ tsp chilli flakes) 2 cloves garlic 2 tab oil 2 tab water ½ tsp cumin powder 1 tsp coriander powder 250 ml coconut milk 1 kaffir lime leaf 450g green beans or snake beans 1 tsp salt
Heat paste with coconut milk and lime leaf, simmer until reduced by half.Add beans and salt and simmer until just tender.
esther-anne,
Jan 4, 10:40am
You could share with the neighbours uli - I know I'm always grateful when our neighbours share with us. As we do with them when we have a glut of something in the garden.Right now it's tomatoes, enough for us, family AND the neighbours.
Some nice recipes on here though!
elliehen,
Jan 4, 10:49am
Or if there are campers nearby and young children around, they could set up a little holiday stall and sell a few 50 cent bags for entrepreneurial pocket money :)
uli,
Jan 4, 10:51am
There are no campers - we live too far "out" - and sorry to say - none of our neighbours eat food - they prefer supermarket fare. Topping and tailing beans - no way!
uli,
Jan 4, 10:51am
So thanks to davidt4 for some real recipes! I will cook them all and report back :)
I love green beans. I don't have a single pod from my scarlet runners yet! I like to slice them, cook them, put on loads of butter and eat them just like that with a sprinkle of salt.
elliehen,
Jan 4, 12:25pm
I thought you said you had friendly get-togethers with your neighbours instead of having Xmas!You could educate them ;)
BTW I "top" my freshly picked green beans but don't "tail" them because the little tails are tender.
herself,
Jan 4, 12:50pm
Mmmmm beans.my scarlet runners are sure "running" at the moment."getting my beans" every night lol. I put them in everything I can think of.stir fry, veg lasagne, steamed with garlic butter, in Thai green curry, on the bbq with capsicum, egg plant, courgettes, red onions - yummo!. and thanks davidt4 for some delicious looking new ideas!
uli,
Jan 4, 4:23pm
I have tried for the last 20 years LOL - now I am justhappy they still talk to me LOL :)
toadfish,
Jan 4, 4:46pm
My scarlet runners must be late, full of flowers and the cutest wee beans forming (about 1.5cms).Can't wait till I have the "What shall I do with my beans" problem, to add to my what shall I do with all those zuchinnis - Lots of green tomatoes, and lots and lots teeny tiny lebanese cucumbers. I predict my glut hitting in about 2-3 weeks.
Last year my work colleagues kept me in Runner Beans. this year Its my turn as they went to Europe over christmas and didn't plant any so I am hoping for a bumper harvest. Part of my "new to gardening" experience is I love is taking my visitors to my wee patch and picking zuchinnis for them to take home with them.Love to share almost as much as I enjoy eating them.
davidt4,
Jan 4, 4:52pm
It's thrilling, isn't it.Non-gardeners are so incredibly pleased to be given something super-fresh.
toadfish,
Jan 4, 4:56pm
Everyone thinks that my move to the country has given me green fingers. Think its more a case of beginners luck - the only thing i have done is water and weed. My yellow and green Zuchinnis are becoming legendary amongst my surburban friends lol.
elliehen,
Jan 4, 9:57pm
I save seed and grow my favourite "Blue Lake" each year but also keep a couple of the old faithful Scarlet Runner going.
k1w1shena,
Jan 4, 11:33pm
I've just returned from living in Mexico for 7 years. Hot dry climate, popcorn made me thirsty, M-mmmmm fresh raw beans became my preferred 'popcorn' for movie nights!
In the past, when asparagus was out of season I would roughly mash cooked peas, spread them on bread, and roll them up . hey presto, something close an asparagus roll. Maybe you could try the same with beans, but maybe add sugar or honey to the cooking water . oooor spread a tiny bit of runny honey on the bread first.
k1w1shena,
Jan 4, 11:43pm
CARMALIZED GREEN BEANS
-In a large pot, put in a little olive oil and cooking spray, brown a whole head of garlic that's been peeled and crushed. -Add tons of trimmed green beans and coat with the garlic and oil -Add appox. 1/4 cup of orange juice and 1/4 cup of sodium reduced soy sauce -Cook on a lowish flame, til liquid is almost completely reduced, stirring occasionally
SPANISH GREEN BEANS
INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, crushed 2 pounds fresh green beans, cut into 1-inch lengths 3 cups canned diced tomatoes with their juice 1 tablespoon chopped fresh chives 3 tablespoons pine nuts, optional 2 tablespoons lemon juice 1 bay leaf salt and pepper, to taste
DIRECTIONS: 1. Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
2. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.
uli,
Jan 5, 3:44pm
Well - there are more beans lurking out there - will not look today though :)
davidt4,
Jan 5, 4:27pm
Our dwarf beans have had a sudden surge and are more productive than the scarlet runners now.I'm going to boil some tonight to have plain with a lambchop, caramelised onion and cardamom curry.
artemis,
Jan 5, 5:25pm
Try cooking green beans slowly for a long time - 40 minutes or even more. Sounds gross in these stir fry these days but they come out tender and tasting very intense.
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