Blanched Long Green Beans with Sambal Oelek

Long Green Beans are a favorite from childhood, especially the Indian-style with coconut and chilies.

This time, after blanching or steaming, just saute with some Sambal Oelek and serve warm as-is or with a side of Basmati rice

Long Green Beans with Spicy Nut Meal

Steamed or sautéed green beans are great as-is. But, at times, I like a bit of crunchy texture mingled with the crisp-tender beans. My favorite paruppusili is always welcome, but, this recipe here adds quick texture and boost for a weeknight dish.

And, rather than the usual ubiquitous green beans, I like the long green beans or snake beans that I grew up with. They taste a little different from the regular green beans, and don't really have a strong flavor.

Combine quarter cup of dry roasted unsalted peanuts and almonds, about 4 pickled jalapeno rings and grind them coarsely in  a blender or food processor. Keep handy.

Chop the long green beans into 1 or 2 inch pieces, place in a microwave safe container, add 3 to 4 Tbsp water and a sprinkling of salt, cover and microwave on high for about 6 to 8 minutes till the beans are cooked but firm. Drain as needed.

Heat a teaspoon of olive oil in a pan, add the cooked long green beans, sauté,stir in the spicy almond+peanut mixture. Remove from heat. Serve warm or at room temperature. Drizzle with a simple olive oil+lemon juice vinaigrette before serving.

Kale and Chinese Long Green Beans with Coconut and Chilies

Chinese Long Green Beans (Payathanga/Payaru, in Tamil) is usually about a foot and a half long dark green variety of beans that can be cooked up much like green string beans. My mom's standard way of cooking this as a side was Paruppusili, or in the spicy chillies and coconut flavoring.

I like the thick stems of Kale and its sturdy rich leaves. In this simple recipe, Kale and Chinese Long Green Beans are cooked together with a little bit of salt, flavored with some green chillies+coconut paste, and finally garnished with finely grated coconut.

Ingredients
For the coconut+chillies paste:
1 jalapeno (or 3 serrano) chilies, chopped
4 Tbsp grated coconut (dry, unsweetened, or fresh if available)
1 Tbsp fresh or frozen grated coconut, unsweetened

1 Tbsp coconut oil
6 cups chopped Kale
4 cups chopped Chinese long green beans

water and salt as needed

Preparation

1. Combine the chillies and coconut and grind to a fine paste, keep handy
2. Heat the coconut oil in a pan, add the chopped kale and beans, some salt and enough water, cover and cook till done
3. Stir in the chillies+coconut paste, garnish with coconut, serve warm

Chipotle Sweet Potato, Taro Root, Kale, Chayote Squash, Long Green Beans Soup

A simple brothy soup, best enjoyed hot and steaming on a cold wintry evening.

The not-so-creative title says it all - it is an unconventional mix of vegetables I had handy: Kale, Long Green Beans, Chayote Squash, Sweet Potato and Taro Root.

I used store-bought stock and chipotle in adobo sauce.

Ingredients
2 chipotle chilies in adobo sauce, pureed (incorporate 1 tsp of sauce with each chili)
8 cups vegetable stock - or stock and water in any proportion adding to desired amount
Chayote Squash, Sweet Potato, Taro Root - peeled and diced or sliced
Kale, Long Green Beans - chopped
Black-eyed Peas, soaked overnight and cooked till done but not mushy
salt to taste

Preparation
Combine all the ingredients and bring to a boil. Adjust flavors to taste. Thicken if preferred. (I like this soup brothy). Serve hot.