I couldn’t find French beans as instructed in the recipe, so I substituted flat green beans and cooked them a little longer. I also could only find hazelnuts which had already been roasted. This is surprisingly good, and the hazelnuts should not be left out. I used flax oil in place of hazelnut oil.
Tag Archives: green bean
I guess this is based on some type of dish people routinely make with soup mix, but since I have never tasted the original I am evaluating it on its own merits. Of course I used completely different proportions of beans (and used flat beans) and mushrooms. I also made my own fried onions. Perhaps because I ignored proportions there was too much sauce, although the taste was fine. I think it would be nice with some potato added to make a full meal.
I made this recipe with Romano beans and didn’t use any Parmesan in order to keep it vegan. The result was still rather tasty.
Vegetables in broth make a nice change my usual preparation. I used carrots (both white and orange), fennel, green beans and peas as my vegetables, leaving out the sugar snap peas in the original recipe. The beans were boiled like the carrots, except until fully cooked. Instead of a vanilla bean I used vanilla extract. Finally, instead of thyme I used rosemary, because I had some handy.
Here’s the recipe for runner beans and potatoes in a coconut milk curry.
I started out with this recipe, but the first time I tried to make it I used long green beans and they were not fully cooked. This time I used flat beans and first simmered them in a little water. I’m not keen on pickles of any type, so I used a dried red chilli instead of the pickled red peppers.