Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts

Apr 30, 2018

Mexican-Style Green Beans with Eggs (Ejotes con Huevos)

This authentic recipe for ejotes con huevos or Mexican-style green beans with eggs is an old favorite. A simple to make, nutritious, and delicious way to enjoy green beans! Serve as a traditional Mexican meal with tortillas and beans or with rice and rotis for a South Asian twist.



Summer produce is already coming in by the kilo in my garden! This year I bought five green bean plants from the feed and seed shop down the street. They're a local variety is called "Simi" and if left to develop to maturity they'll become the speckled bean called "Simi"  which is much like pinto beans in my native California. What to do with all those green beans? Nepalis do a simple stir-fry with green beans as do most Indians. But I remembered another green bean dish that I ate at my friend Luz's house as a child. It was always a treat to eat at Luz's house because her grandma made fresh flour tortillas every day. So I emailed Luz and asked her what was that egg and green bean dish called that we used to eat for lunch at her house?


It was ejotes con huevos! A simple, classic Mexican home-style dish combining eggs with two of summer's most bountiful items- green beans and tomatoes. So I googled ejotes con huevos and came up with a lot of recipes that required blanching the green beans first. I do not recall anyone ever blanching green beans as a child in my native California. I have never blanched green beans in my life. I have seen green beans parboiled for 5 minutes before canning. Okies and Arkies boiled them with a ham hock and onion. Posh folks ate them heated out of a can or freezer with perhaps with a pat of butter. Then I found this recipe on the wonderful blog, Mexican Made Meatless that is exactly like what Luz's grandma used to make! The green beans are stir-fried with a little tomato, onion, and spices to desired tenderness - no blanching, boiling, or any other fuss. Then beaten eggs are poured over and allowed to set. It's a one pot wonder! My Kashmiri clan loves it. Sometimes I Indianize it a little by adding a tablespoonful of ginger paste in with the garlic or stirring a little cilantro/dhania in with the eggs. We like to eat it with rice but rotis would pair well with it too. This dish also makes a great filling for a burrito or kati roll when topped with a dollop of red salsa. Any way you choose to try I bet you'll like it!


Ingredients:
1/2 kg or 1 lb fresh green beans, tops and tails removed and cut into even lengths
1 small onion, finely chopped
1-3 green chiles/hari mirch, finely chopped (omit for less heat)
1 TBS garlic paste or 3 garlic cloves minced finely
1 medium tomato, finely chopped
1/4 tsp black pepper/kali mirch, freshly ground
3 TBS cooking oil of choice, or scant amount to cover bottom of pan
4 eggs, lightly beaten
salt to taste

Here's what to do:
1) Heat cooking oil in a large skillet or kadhai with 1 teaspoon salt for 5 minutes. Saute the onions until just softened. Add the chopped chiles and garlic. Cook for about 2 minutes or until the garlic has lost its raw smell.


2) Add the green beans, tomatoes, and ground black pepper. Stir well and cover. Cook until green beans are to desired texture. (This usually takes about 10 to 12 minutes.)


3) Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. I usually stir enough to get all the green beans coated with egg then cover the pan and let it cook for three minutes like a frittata. For a more scrambled texture keep stirring for about 2 minutes.


4) Salt to taste and serve. Pair with refried beans, tortillas, and salsa of choice for a Mexican meal OR rice and rotis too enjoy it Indian style.


Happy Cinco de Mayo!

Apr 10, 2016

Bihari Green Beans Masala

Bihari Green Beans Masala

The classic combination of green beans and almonds gets the masala treatment in this easy to make side dish. Green beans are simmered until tender in a velvety coconut milk sauce laced with the warmth of traditional North Indian spices. Lavish and rich enough for a posh dinner yet simple enough to make every day, this vegetarian dish fits the bill for any occasion.


I thought I got this recipe from my long lost copy of Julie Sahni's 1980 cookbook Classic Indian Cooking.  A brief perusal of the internet and this recipe turns up in a 2010 article about Julie Sahni in the New York Times. I really must replace my copy of Classic Indian Cooking. The recipes are somewhat westernized in techniques and flavor but easily tweaked to make them more Desi. Over the years I've heavily embellished and adapted Ms. Sahni's original recipe to suit my family's tastes.


Bihar is a region of North India just south of the Nepal border. It is a land of fertile subtropical plains where the river Ganges pours down from the Himalayas into India. I'm not really familiar with Bihari cuisine except to say it is largely vegetarian, uses a lot of besan (chickpea flour), and features smoked chilis for seasoning. The only Bihari food I've had the opportunity to sample was an interesting drink made from besan and a besan stuffed paratha.



Ingredients:
1/2kg/1lb  green beans, tops and tails removed and cut into one inch pieces
3 TBS cooking oil
3/4 C onion, finely diced or ground
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
2 tsp coriander/dhania ground
2 tsp cumin/jeera. ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1/4 tsp turmeric/haldi
1 can coconut milk (400ml)
2 tsp lime/nimbu juice
3 TBS chopped cilantro/dhania leaves (optional)
9-10 almonds, roughly chopped (optional)
salt as required
Here's what to do:

1) In a kadhai or large heavy bottomed skillet heat oil for 5 minutes. Fry almonds until golden and set aside if using. Add onions to same oil in pan with 1 tsp salt fry until just translucent.  


2) Add the garlic, ginger, coriander, cumin, Kashmiri mirch, and turmeric to the fried onions. Allow to fry for 2 minutes.


3) Add coconut milk and green beans to fried onion and spice mixture. Stir well and bring to a boil. Reduce heat to medium and simmer covered until to desired tenderness. This usually takes about 10 to 12 minutes.


4) Add lime juice and cilantro leaves to dish if using and stir well. Salt to taste and garnish with almonds if desired.

Our little teepee trellis of green beans.
An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:


Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

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