This week saw me trying a recipe for a side dish rather than a main. I had some mildly spiced chickpea burgers to try, bought not home-made, and I fancied an interesting accompaniment for them. This was to be a purely self indulgent meal, I was cooking the Railway Modeller one of his favourites and felt I should do something nice for myself while I was about it. I’d happily eat locally grown asparagus every day while it’s in season but my budget might end up a little stretched if I did, and I’d already indulged in asparagus this week, so I looked to the other green crops arriving at work and was spoilt for choice on the bean front. The french beans at the moment are some of the longest I’ve ever seen and absolutely flawless so I chose a recipe to take advantage of them.
Long Beans in Coconut Milk
I remembered having seen this recipe when I was flicking through The World Vegetarian Cookbook and thought it might be just the dish I was looking for this week. Yes, the burgers were evidently inspired by Indian cookery while the bean recipe is Thai inspired but isn’t fusion cookery supposed to be all the rage?
I had to miss out the galangal as getting to the one shop in town which would sell it isn’t really practical on a work day but the beans certainly didn’t taste like they were lacking anything; chilli and lemongrass gave a nice, subtle seasoning and the coconut milk gave them a richness I don’t normally associate with green beans. I cooked half a pound of beans and ate the lot!
My beans did go well with the burgers, though I’m not convinced I’d bother with the burgers themselves again. The one lesson I would take from this first attempt at the recipe would be to chop the lemongrass much finer next time as I found it a bit tough and woody. I’m not sure what I’d choose to serve the beans with next time; I’ll have to keep in mind finding a partner dish for them when I’m browsing my recipe books for future cookery experiments.
5 out of 5 for ease of cooking
4 out of 5 for flavour