French beans are one of those lovely green vegetables that do not really need many spices. They have a subtle flavor which comes alive with minimum cooking. When buying beans the slightly tender ones are the ones that taste best. As they are slightly astringent in taste, cooking them is important and yet that very subtle flavor gets destroyed easily when over cooked. They are best enjoyed lightly steamed or boiled without (m)any spices.
Here what you need:
A bunch (handful) of tender green beans (chopped in half or whole - I chopped them to fit the width of the pan)
1/4th Cup water (just enough to immerse most of the beans)
A spoonful of olive oil (or ghee or butter)
1/2 a teaspoon of grated garlic
A generous pinch of Salt and Pepper
Some toasted sesame seeds (for garnish - optional)
And here's what you do:
In a wide bottom pan, add the beans and water and bring to boil.
As the water starts boiling, mix to ensure all beans are wet.
Cover the pan and cook for a minute or two.
Remove lid and continue cooking while mixing till the water starts evaporating.
Reduce Flame.
Add oil followed by the garlic quickly now before the beans dry up too much and continue mixing while cooking.
Add Salt and Pepper. Mix.
Switch off flame and cover it for a few minutes.
Serve warm garnished with toasted sesame seeds.
And here's why we do what we do.
A wide bottom pan ensures all beans get cooked evenly and the water evaporates quicker so there is a less chance of over cooking. Covering the pan for only a few minutes ensures the beans are softened well without losing a lot of color and nutrients. Tender beans cook more quickly and need less oil. The amount and type of fat you add determines the texture. Olive oil must be cooked on a very low flame as it has a higher smoking point while ghee can withstand higher temperatures. Both olive oil and ghee have a different flavor yet both are cooling and nourishing so balance the astringency of beans. Adding garlic and pepper brings in the warmth needed to balance the coolness. Also, garlic is a great way to complete the six ayurvedic tastes in any single dish for it is one food item which contains five of the 6 basic tastes in it. So, a little bit of garlic goes a long way.
If you like it more crispy, add more oil after the water completely evaporates so beans can fry in it. Increasing oil also increases the Kapha element. Reduce water if required but do not increase or add too much water. The garlic needs to be added to the oil or oiled beans when hot. Mix constantly to avoid burning or sticking. You can choose to avoid the garlic and the dish will still taste good as a cooling accompaniment to another heating or spicy dish.
Here what you need:
A bunch (handful) of tender green beans (chopped in half or whole - I chopped them to fit the width of the pan)
1/4th Cup water (just enough to immerse most of the beans)
A spoonful of olive oil (or ghee or butter)
1/2 a teaspoon of grated garlic
A generous pinch of Salt and Pepper
Some toasted sesame seeds (for garnish - optional)
And here's what you do:
In a wide bottom pan, add the beans and water and bring to boil.
As the water starts boiling, mix to ensure all beans are wet.
Cover the pan and cook for a minute or two.
Remove lid and continue cooking while mixing till the water starts evaporating.
Reduce Flame.
Add oil followed by the garlic quickly now before the beans dry up too much and continue mixing while cooking.
Add Salt and Pepper. Mix.
Switch off flame and cover it for a few minutes.
Serve warm garnished with toasted sesame seeds.
And here's why we do what we do.
A wide bottom pan ensures all beans get cooked evenly and the water evaporates quicker so there is a less chance of over cooking. Covering the pan for only a few minutes ensures the beans are softened well without losing a lot of color and nutrients. Tender beans cook more quickly and need less oil. The amount and type of fat you add determines the texture. Olive oil must be cooked on a very low flame as it has a higher smoking point while ghee can withstand higher temperatures. Both olive oil and ghee have a different flavor yet both are cooling and nourishing so balance the astringency of beans. Adding garlic and pepper brings in the warmth needed to balance the coolness. Also, garlic is a great way to complete the six ayurvedic tastes in any single dish for it is one food item which contains five of the 6 basic tastes in it. So, a little bit of garlic goes a long way.
If you like it more crispy, add more oil after the water completely evaporates so beans can fry in it. Increasing oil also increases the Kapha element. Reduce water if required but do not increase or add too much water. The garlic needs to be added to the oil or oiled beans when hot. Mix constantly to avoid burning or sticking. You can choose to avoid the garlic and the dish will still taste good as a cooling accompaniment to another heating or spicy dish.
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