Until I discovered them in a supermarket in Denpasar, I had never had the pleasure of cooking with fresh beans. There are broad beans, black, red, and brown beans, soy beans, and sometimes black eyed peas when the season is upon us. These fresh beauties have opened up a whole slew of new dishes that went unappreciated before. Of course dried beans that have been soaked over night can be used as well - I just never think that far ahead!
Delicious Beans with Garlic and Ginger
Serves 3
Ingredients:
- 11/4 cup fresh beans (black, red, or brown) this equals one packet, or 1 cup dried beans soaked overnight
- 2 cloves garlic, skin removed and left whole
- 2 slices of ginger, about 0.5 cm thick, skin removed
- 1 chili, green or red, cut in half and seeds removed or left in depending on how spicy you want the dish
- 1 Tbl. lime juice
- salt to taste
- 1 pinch cayenne, or dried red chili powder to taste
- 1 Tbl. canola oil, or vegetable oil of your choice
- 1/2 tsp. grated ginger
- 1/2 tsp. minced garlic
- 1/2 tsp. garam masala
- 1/2 cup yogurt plus 3 Tbl. for garnish
- 1 Tbl. cilantro, coarsely chopped
Directions:
If you use dried beans soak them over night, drain, and bring to a boil in 5 cups of fresh water. Cook until barely done (1-2 hours depending on the variety) and proceed as below.
If you use fresh beans bring them to a boil in 2 ½ cups water and add the garlic, ginger, and chili and boil for about one hour or until the beans are cooked through.
After the beans are cooked discard the ginger slices and the chili. Mash the cooked garlic. Then take one cup of the beans and put in a blender and puree. Return this to the pot of remaining beans and add the lime juice, salt, and dried chili powder.
In a small frying pan heat the oil and fry the grated ginger, minced garlic, and the garam masala until soft then add to the beans. Add the yogurt and heat on a low flame stirring constantly for 5 minutes being careful not to boil the beans or the yogurt will curdle.
Serve with a dollop of yogurt in the center and chopped coriander sprinkled over all.
Note: Serve as a thick soup with corn bread and a salad for a light meal.
I have noticed that unlike dried beans the fresh ones don’t seem to have any after effect, if you catch my whiff... err.... drift.
“Sukh bhojan!” - Hindi for Selamat Makan.
Buncis Merah Jahe dan Bawang Putih
Untuk 3 orang Bahan - Bahan :
- 11/4 cangkir biji buncis segar (merah, hitam atau coklat). Bisa juga dipakai biji buncis yang kering. Kalau memakai yang kering harus direndam dulu selama 1 malam
- 2 biji bawang putih, yang sudah dikupas kulitnya tapi jangan dipotong
- 2 irisan jahe , kupas kulitnnya dan potong kira-kira tebal 0.5 cm
- 1 biji cabe (hijau atau merah), buang bijinya
- 1/2 cangkir yogurt dan 3 Tbl. untuk di atas buncis
- 1 Tbl. daun ketumbar, di potong sedang
Cara Membuat:
Kalau memakai “buncis kering”, rebus dengan 5 cangkir air dan masak selama 1 - 2 jam sampai hampir matang.
Kalau memakai buncis segar, rebus dengan 2½ cangkir air dan tambahkan bawang putih, jahe, dan cabe. Rebus selama 1 jam. Setelah buncis matang, keluarkan dan buang jahe serta cabenya. Untuk bawang putih, di pres/dihaluskan dan kembali ke pot.
Masukkan 1 cangkir buncis yang sudah direbus ke dalam blender. Blender sampai halus. Kemudian masukkan dalam pot, tambahkan jus jeruk nipis, garam dan bubuk cabe kering.
Panaskan wajan dan olesi dengan minyak canola. Setelah minyak panas, masukkan jahe yang sudah diparut, juga bawang putih, dan garam masala. Goreng sampai warna kecoklatan. Kemudian masukkan kedalam pot yang ada buncisnya. Tambahkan yogurt dan masak dengan api kecil selama 5 menit. Jangan direbus karena yogurt akan rusak.
Sajikan di dalam mangkok yang bagus di meja dan bubuhi yogurt dan daun ketumbar di atas buncis.
