Green Beans Fabaciae Virides Et Baianae These green beans were surprisingly delicious. The actual translated recipe calls for either soybeans in the pod or green beans, minced leek, cumin seeds, minced coriander leaves, oil, and something called liquamen, which can be replaced with a bit of wine and salt. Yet again, there were a few changes due to what I had available. Ingredients
Begin by breaking off the stems on the ends of the green beans. If you have never prepared fresh green beans, it is important to realize that the stems are not on the green beans you have had from the can or at a restaurant for a reason. Mince the leek. I had never prepared a leek before and found one website particularly helpful in learning how to prep and use leeks. Place the green beans and leek in a pot. Add a couple tablespoons of olive oil and a large splash of wine. Sprinkle with cumin, coriander, and salt to taste. Except for salt, which I tried to used minimally, I applied the cumin and coriander to the green beans until I felt the combination of smells was pleasing. When I cook, I assume if it smells good together, it should taste good together. For the most part, this works since your taste and smell senses are linked. Cook over a medium heat until the green beans and leeks have softened. My leeks absorbed the red wine and turned maroon. Make sure to stir every so often while you cook the green beans and feel free to add a lid to the pot to let them steam in the moisture from the olive oil and wine. Since I prepared my green beans earlier than I would have in the meal due to the limits of dorm room kitchens, I put them in a pan covered in foil to keep them warm and moist while other things finished. 5 minutes before serving I put that pan in the oven to warm them back up. I found the combination of cumin and coriander to be really delicious and not like anything I had encountered together before. When looking up other recipes in which these spices came together, I found that now in modern times we often use them together in spicing meats from beef to fish. |
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