Long beans! Longest ones I ever harvested for curry, tea time snack & Bro's Omelette| Traditional Me
The Brother's vegetable garden, which is situated next to the marshy field, started getting busy just after the month of April came to a close. Even on a modest scale, growing winged beans, ridged gourd, tomatoes, spinach, and brinjals was normal in his vegetable garden. Even though my Brother is slack with various household tasks, I have never witnessed him being so enthusiastic and active with his vegetable garden. This time, the vegetable garden saw the earliest budding of long beans. Not just long beans... Longest long beans!
I went that evening to the vegetable garden and harvested enough long beans for us and the elder auntie as they mature quickly. Long bean seeds have a fresh milky flavour to them when biting into them and fresh, tender long beans can be eaten raw. In order to prepare something for the evening tea, I combined finger millet flour, atta flour, turmeric, chilli flakes and other spices. I then mixed in buffalo curd and made a dough, part of which was then patted down onto a banana leaf. Then I delicately placed some soft long beans in the centre of the flattened dough. Then I cut those rolls into thick slices after steaming them. Actually, finger millet and long beans are a great combination. A cup of sweet Ceylon tea enhances their flavour.
I prepared a traditional curry using long beans and crushed jackfruit seeds that were on the smoked hearth for lunch the following day. Because I wanted the jackfruit seeds to be correctly cooked into a soft and crunch texture, I did't add the salt on that stage, otherwise they won't get properly cooked. I cooked the long beans without the cover being closed, since I want for them to keep their beautiful green colour. One of our extremely traditional and delectable curries, which the majority of housewives are highly adept at making this unusual dish made from crushed jackfruit seeds combined with long beans. After cooking all the curries for lunch, our Brother suddenly developed a yearning for a long bean omelette as well. However, I already have the necessary ingredients. Anyway, I already had the omelette's ingredients prepared and since he reminded me, I slowly gave him the reins to cook the omelette this time. Actually my Brother's omelettes are always better than mine, now that I think about it, I don't know if the reason is he is a boy. Trust me his omelettes are always super tasty.
In addition to the long beans and jack seed curry, I also made carrot sambal, sea fish red curry with drumstick white curry for Lunch with red rice. The excellent omelette that Brother had made with ghee-fried mushrooms and long beans was also served at the lunch table. Naturally, Brother began bragging about his omelette as usual, claiming that it was superior to all other dishes on the table. It always prepares the path for a highly delectable result when everyone starts to wish that any meal would turn out better. So I complimented his omelette and made a joke about it before sitting down to eat my meal.
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Nadee
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Long beans! Longest ones I ever harvested for curry, tea time snack & Bro's omelette
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
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STEAMED GREEN BEANS
Green Beans is an easy side dish that is simple yet flavorful.
Ingredients
1 pound- Fresh Green Beans
1/2 Tsp- Black Pepper
1 Tsp- Garlic Salt
1 Tsp- Lemon Juice
1 Tbsp.- Olive Oil
Direction
• Wash the green beans and trim the edges of it.
• Take a pan to add water and bring it to a boil. Once the water is boil add the green beans along with salt or you can steam it also.
• Boil it for 10 minutes or until gets tender
• Carefully strain the beans to a bowl and keep it aside.
• Take a pan to add some olive oil. Once the oil is hot add the steamed green beans along with black pepper, garlic salt, and lemon juice and toss it for 3-4 minutes.
• Green beans are now ready to serve but serve them hot for great taste.
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Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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How to make Green Beans and Potatoes - The BEST Green Beans Recipe
How to make Green Beans and Potatoes - The BEST Green Beans Recipe Search: @SoulFoodCooking For More Great Videos!!! Thanks for Watching!!!
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Ingredients for Green Beans and Potatoes
2 lbs Fresh Green Beans
8 small Potatoes
1 small Onion
2 cloves Garlic
8 slices of Bacon
4 Cups Chicken Broth
1-1/2 Cups Water
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Cajun Seasoning
2 tsps Black Pepper
1-1/2 tsps Salt
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Butternut Squash Rice With Long Beans
In this video I would show you how I made Butternut Squash Rice With Long Beans
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Ingredients List
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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