Thursday, July 18, 2013

Green Beans Stew

Gold of Bacau is my favorite bean. This pale yellow variety has juicy, slightly sweet taste and long flattened pods. No strings, no starchy flavor. Fresh and tasty - perfect for the summer.

  • 2 pounds beans, ends trimmed, washed and cut into 2-inch chunks
  • 3 Tbsp butter
  • 1 Tbsp sunflower oil
  • 1 medium onion, chopped
  • 3 banana hot peppers, chopped
  • 1 Tbsp flour
  • 1/2 tsp hot red pepper flakes
  • 3 garlic cloves, minced
  • salt and freshly ground black pepper to taste

Put butter and oil into a skillet, heat on medium and add chopped banana peppers, the chopped onion and 2-3 Tbsp water. Saute for 5 minutes until tender, add flour and stirring with a wooden spoon allow the flour to slightly change its color to yellow. Add garlic and beans, mix for additional 2-3 minutes, add hot pepper flakes and 3 cups of hot water. Saute for 20-30 minutes until bean gets tender. Season with salt and black pepper and serve. 

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