#flat beans

[najia-cooks]

Vegan Paella Valenciana

Variations on paella dishes have proliferated in recent times, many of them loaded with seafood; this Valencian paella is adapted from the traditional version of the dish, which commonly features rabbit, chicken, snails, artichoke, broad beans, and lima beans.

Recipe under the cut!

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INGREDIENTS:

3 Tbsp olive oil

1 yellow onion, diced

100g (1 handful) fresh runner, flat, or green beans, strands removed and cut into two or three pieces

6 stalks asparagus, chopped, or baby artichoke (chopped into about 8 pieces) or zucchini, depending on what’s in season

1 Japanese eggplant, or 2 baby eggplants, cut into pieces 1" x 2" x 1/4"

1/2 cup (35g) lima or navy beans (or 1/4 cup dried beans)

Salt to taste (around 1 tsp; less if using chicken stock base)

1 1/2 tsp Spanish sweet paprika

Large pinch saffron

6 cups (1420ml; 3x the volume of rice) vegetable stock or water

1 Tbsp vegetarian chicken stock base (optional)

1 1/4 cups (120g) tomato purée, from 3-4 tomatoes

2 cloves garlic, chopped

2 cups (400g) senia or bomba rice, or other short-grained white rice

2 stalks rosemary

4 piquillo peppers, sliced lengthwise

Lemon to garnish

INSTRUCTIONS:

1. If used dried beans: soak overnight in a couple inches of water. Drain, add to a small pot with enough water to cover and simmer for about 2 hours until beans are tender. Adding a clove of crushed garlic, a quarter of an onion, or a bay leaf to the water while you simmer will add flavor to the beans.

2. Prepare your vegetables. If using fresh tomatoes: peel by soaking in just-boiled water for about a minute and gently removing skins; purée in a food processor or blender.

3. Toast saffron in a small dry skillet on medium heat until fragrant. Crush saffron into just-boiled stock and allow to diffuse. Whisk 'chicken' base concentrate into the stock.

4. Heat 3 Tbsp olive oil in a paella or a large shallow pan on low. Sauté onion, runner beans, asparagus / artichoke / zucchini, and eggplant for about 10 minutes until slightly softened. 5. Add salt and paprika and stir. Add garlic and sauté for a minute or so until fragrant.

6. Push vegetables out to the edges of your pan. Add puréed tomato in the centre of the pan and cook until reduced. Add lima beans and sauté for another minute or so.

7. Add saffron-infused water or stock and rosemary. Simmer until the stock reduced by half, about 30 minutes. Taste and adjust salt.

8. Remove rosemary. Add rice and stir to coat. Add piquillo peppers.

9. Cook, uncovered, on high for 8-10 minutes, lower to medium for 8-10 minutes, and then cook on low for 4-5 minutes. Do not stir while cooking; you may shake the pan gently from time to time.

10. Raise the heat to high for 1-2 minutes to create socarrat (the browned layer on the bottom of a paella). Let rest for about a minute. Taste to test for doneness; cover the pan and let steam for a few minutes if the rice is not yet cooked.

11. Garnish with lemon. Serve in the cooking pan.

[kalimirchbysmita]

घेवड्याची भाजी- Ghevda Bhaji recipe in Marathi- Kali Mirch by Smita

घेवड्याची भाजी- Ghevda Bhaji recipe in Marathi- Kali Mirch by Smita

इंग्रजीत “FLAT BEANS ” म्हणून ओळखली जाणारी घेवड्याची भाजी महाराष्ट्रात घराघरांत बनवली जाते . कोणी तिला वालपापडी म्हणते तर गुजरात मध्ये ही सुरती पापडी या नावाने प्रचलित आहे.

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[boyslunch]

Linguine with tomato and flat bean and mushroom sauce

[boyslunch]

Spaghetti with crushed cherry tomatoes and flat beans

[foodfuck]

[foodfuck]

[lalegumiste]

Cool Beans

This is a short, sweet and cool one - perfect for summer.

I like beans a lot and eat them year round. I like them in their pods and out of their pods, and am not so seasonally biased that I only eat shelled beans in the winter and beans in their pods in the summer.

But, if I had to pick one bean dish that I only have in the summer, this would be it. The reasons for it, like much of my thinking in general, are more pragmatic than ideological - the lovely flat yellow beans required are only available in the warm months where I live, the cooking involves very little stove time, and the final product is best consumed well chilled.

Yellow Bean Salad

1/2 lb flat yellow beans

4  large garlic cloves, shredded or pressed

1/4 cup chopped fresh flat leaf parsley

1 t sunflower oil

2 T apple cider vinegar

1/2 t sherry or red wine vinegar

1/4 t kosher salt

1 T cold water

Bring a large pot of salted water to a rolling boil. 

Trim the ends of the beans, and if you need too, cut each pod in two. 

Place the beans in the boiling water and cook for 4 - 5 minutes, until barely tender.

While the beans are cooking, mix together the oil, vinegar, water, garlic and salt.

Drain the beans well and place in a shallow bowl, spreading them out as much as possible. Pour the dressing over the beans while they are still hot, and garnish generously with parsley. 

Let sit until beans are room temperature, then refrigerate for at least an hour before serving. This dish gets better the longer it chills, so it can be made well in advance of serving.

And that's it! With a piece of crusty bread, perfect light summer lunch,

  To follow up something so simple, I thought dessert should be similarly easy going and decided to cut up this lovely Charentais melon, picked up at the same time as the beans. The French name made it sound fancier than a regular old cantaloupe, but unfortunately, I must have picked one that was not ripe enough. It smelled and looked delicious, but tasted barely sweet at all, requiring a follow-up with dessert number two - chocolate!

[2sigma]

This is how I cook

Planning: Oh, I have class until 5 and then training at 7pm.  I'll go home and cook my beans after class and have an early dinner!

(class runs late)

Prep: Oh, yay, cooking!  Let me pick out a new audoibook to listen to while I wash and cut all these beans and tomatoes and garlic, la la la la la, this is so nice!

(roommate comes in, we chat while I cut beans two at a time)

Cooking: Okay, it's in the pan!  Time for the olive oil and some heat!  I wonder if it's okay to put the lid on the pan?  Let me call Chris and see what he says... ::looks at phone:: HOLY SH*T IT'S 6:25!

New plan: hope and pray the beans are ready to come off the stove in 20 minutes and eat dinner after training.

I guess that's why they're always testing me for ADD?