.
If I could get down on my knees and admonish you to make one single recipe from this site, this would be it.
Seriously.
Not because it is the most beautiful, or because it is the easiest (though it is both beautiful and super quick) but because it is the best thing ever.
I just downed that entire bowls worth and I may have to go buy some more green beans to make another batch.
The main ingredients - those elegant Blue Lake green beans and the glorious black and yellow heirloom tomatoes - that went in to it were for sale at the farmers market this past Sunday. The tomatoes were certainly glam and decidedly tasty, but any tomato would be good in this recipe, I’m sure.
Every bite has a different taste. Sweet, hot, spicy, earthy, salty, garlicky, it is a mouth full of wonderment. I am truly in awe. (Wow Rachael, pat your own back much?)
With no hyperbole (which is tricky for me, so try to appreciate the magnitude of this next comment) this is a dish worth making.
Try it, and enjoy.
1 pound blue lake green beans, trimmed to 1 inch segments
1 teaspoon canola oil
1 inch piece of ginger, rough mince
3 cloves garlic, rough mince (I used the pre chopped kind)
3 medium tomatoes, diced
Jalepeno, minced to taste (I used a scant ½ teaspoon)
1 tablespoon ground dried cumin
1 tablespoon brown sugar
1 teaspoon lime juice
Lots of fresh ground black pepper
Salt to taste
In a large pot of heavily salted water, boil the green beans until just crisp tender. Drain and shock in cold water to stop cooking.
In a medium saute pan, heat the oil over medium high heat. Add the ginger and garlic and let simmer for a moment. Toss in the tomatoes, chile and cumin.
Let this simmer for a minute. You are going for warmed through more than cooked.
Add the sugar, lime juice and pepper. Simmer until the sugar is melted. Remove from the heat and pour over the beans. Salt to taste and serve.
Makes four servings
______________________
Tagged with: Recipes + Vegan
Chutney: A spicy side-dish used to add piquancy. The word is now almost a synonym for Pickle. In North America and Britain chutneys are usually sweet, spicy, and made from vegetables. In their country of origin, India, they are more often sharp and sour, and can be made from an enormous range of ingredients, notably lime and mango
Blue Lake beans are tender, round, stringless 6" straight pods with white seeds. They are known for being sweet and juicy. - Kitazawa Seed Co.com
French fries are served with 22% of all restaurant meals in the United States
IF YOU ARE IN THE U.S. - DON'T FORGET TO VOTE TODAY!!!!!!!
If I could get down on my knees and admonish you to make one single recipe from this site, this would be it.
Seriously.
Not because it is the most beautiful, or because it is the easiest (though it is both beautiful and super quick) but because it is the best thing ever.
I just downed that entire bowls worth and I may have to go buy some more green beans to make another batch.
The main ingredients - those elegant Blue Lake green beans and the glorious black and yellow heirloom tomatoes - that went in to it were for sale at the farmers market this past Sunday. The tomatoes were certainly glam and decidedly tasty, but any tomato would be good in this recipe, I’m sure.
Every bite has a different taste. Sweet, hot, spicy, earthy, salty, garlicky, it is a mouth full of wonderment. I am truly in awe. (Wow Rachael, pat your own back much?)
With no hyperbole (which is tricky for me, so try to appreciate the magnitude of this next comment) this is a dish worth making.Try it, and enjoy.
1 pound blue lake green beans, trimmed to 1 inch segments
1 teaspoon canola oil
1 inch piece of ginger, rough mince
3 cloves garlic, rough mince (I used the pre chopped kind)
3 medium tomatoes, diced
Jalepeno, minced to taste (I used a scant ½ teaspoon)
1 tablespoon ground dried cumin
1 tablespoon brown sugar
1 teaspoon lime juice
Lots of fresh ground black pepper
Salt to taste
In a large pot of heavily salted water, boil the green beans until just crisp tender. Drain and shock in cold water to stop cooking.
In a medium saute pan, heat the oil over medium high heat. Add the ginger and garlic and let simmer for a moment. Toss in the tomatoes, chile and cumin.
Let this simmer for a minute. You are going for warmed through more than cooked.
Add the sugar, lime juice and pepper. Simmer until the sugar is melted. Remove from the heat and pour over the beans. Salt to taste and serve.
Makes four servings
______________________
Tagged with: Recipes + Vegan
Chutney: A spicy side-dish used to add piquancy. The word is now almost a synonym for Pickle. In North America and Britain chutneys are usually sweet, spicy, and made from vegetables. In their country of origin, India, they are more often sharp and sour, and can be made from an enormous range of ingredients, notably lime and mango
Blue Lake beans are tender, round, stringless 6" straight pods with white seeds. They are known for being sweet and juicy. - Kitazawa Seed Co.com
French fries are served with 22% of all restaurant meals in the United States
IF YOU ARE IN THE U.S. - DON'T FORGET TO VOTE TODAY!!!!!!!
Oh wow, that sounds fantastic! Wish I'd had the recipe when my garden was spewing out green beans, but the season is over here.
ReplyDeleteOkay--you're on! I'll post on it afterwards, but I'm going out of town soon so it'll be next week at the earliest. I'm excited.
ReplyDeleteThat's a bold statement saying this is your 'one have to make recipe'!
ReplyDeleteAiF - Go for it! Its really the chutney that rocks, I ended up making more (without the green beans) and ate it over shrimp...Mmmmm.
ReplyDeleteCant wait to see how yours turns out!