Monday, April 29, 2013

Stir-Fry Bean Dish


This isn't a recipe, to be honest. Recipes tell you how much of what to add, and when. I would really like to encourage to get beyond recipes. As a recipe-lover myself, I understand those of you who just want it to be easy and clear. Tidy and neat. Predictable. I get that.

But sometimes you need to take a leap of faith when you're cooking. If you cook enough, you will get so that you feel comfortable with cooking. And that's when you can start to experiment.

Enough philosophy. Here's something I made this past week.

Nuña Stir-Fry

Nuña beans, 1 cup dry (use more or less--this fed 3 people)
Butter
Salt
Carrots
Ramps
Garlic Chives
Dried Apricots
Soy Sauce

Here's what I did. I soaked the beans from mid-morning until just before suppertime. I drained the beans, and rinsed them several times. I heated the butter in a non-stick skillet, and put the drained beans in. I sautéed the beans for about 7 minutes. They whistle as they're cooking and then pop slightly as they split their skins. I added the chopped carrots, and cooked them with the beans for a few minutes. I added the chopped ramps and garlic chives and cooked for an additional 2-3 minutes. I salted everything, added the apricots, and then added maybe 2 tablespoons of soy sauce at the end. Served over rice.

Don't try to make exactly what I made. If you're going to stir-fry with beans, you'll want to use Nuñas. At this point I don't think any other types work. But then use what you have in your fridge. This is a great starting point to help you use those "what is this?" CSA veggies. Be creative! What's the worst that could happen?

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