Hello, everyone. This is one of the three bean-themed recipes I made when we had our glut of beans. I really wanted to post it since I know next year, when we are in bean glut, I will have no idea where to find it. One of the other recipes is on a similar vein but it has more ingredients. This one is dead simple and tasted just as good.
I tried to be wise with the vegie patch this year and, I must say, we haven’t been too inundated with vegies. The main problem is kiwanas (prickly cucumbers).
I didn’t grow anything last year (as we were going to England) but the year before I was very excited because my friend, Colette, had seen, and bought me, a couple of kiwanas from her local fresh food market. I dried some of the seeds and planted eight. Well, we had kiwanas everywhere and I couldn’t give them away. People only seem to like what they know. I had them as a child and, therefore, know and love them. Mum served them as she would any cucumber – so do I.
Anyway, as we couldn’t use or give them away, we picked all but a few and put them in the compost bin. Big mistake! This year, I planted one kiwana seed and 3 Lebanese cucumber seeds. Later, I saw what I thought was a self-sown cucumber plant (forgetting about the kiwanas in the compost bin) and moved that in with the other cucumbers – that made two.
Well, we were overwhelmed with kiwana plants. I pulled up countless plants. The only problem is, I also pulled up my cucumber plants because they were all intermingled and they look exactly the same. I ended up leaving 2 kiwana plants and we will soon have kiwanas galore, again. I really do try.
This year, I decided to freeze only 5 sandwich-size bags of beans. In previous years, I have frozen much more but we didn’t eat them all before the next season. With that limit and with eating bean-themed meals regularly, we coped with the season.
This recipe is from a book called Passion for Pulses, a University of Western Australia publication. The book is all about how we should eat more pulses. Australians eat much less than most other countries in the world. We eat about half of what an American eats, a third of what an Englishman consumes and it gets worse from there. We eat about one tenth what a Brazilian eats.
Maus bought the book during one of her “We should eat more pulses” stages. She regularly goes through such stages.
The first time I made this recipe, I followed it exactly and, I must admit, there were a lot of beans compared to the meat. It was fine because we had just-picked beautiful, crunchy beans. However, as these beans were frozen, I decided to slightly reduce the bean quantity and increase the amount of pork.
- 500g green beans (I used ∼ 400g)
- 4 tbs* peanut oil (any light oil will do )
- 1 clove garlic, crushed
- 1 tbs* fresh ginger, chopped (I am always very generous with the ginger)
- 250g minced pork (I used 500g)
- 125 mils chicken stock
- 1 tbs* soy sauce
- 2 tsp oyster sauce
- 1 tbs* fish sauce
- juice of 1 lime (I used a lemon)
- 2 tsp cornflour
- 1 spring onion, sliced (I used chives)
*These are 20 mil tablespoons.
- Blanch the beans for a couple of minutes, rinse under cold water and set aside.
- Briefly sauté the garlic and ginger in the oil.
- Add the pork and sauté until it is nicely browned.
- Add the chicken stock, soy, oyster and fish sauces and the lime juice. Simmer gently for a few minutes.
- Mix the cornflour with 1 tablespoon cold water, add to the wok and stir until the sauce thickens.
- Add the beans and heat through.
- Stir through the spring onions.
- Serve with steamed rice (I used rice noodles, just because I had some).
BTW: If you do have a glut of beans, check out “beans” under the “Eat your bounty” tab for more ideas.