Friday, July 14, 2017

Runner Beans With Black Beans And Chilli

A quick stir-fry dish, simple yet so tasty. I don't cook runner beans very often, simply because they are not always available. And when I do see them in the market, I would not hesitate to grab some, as we love runner beans. 



Recipe calls for the garlic and ginger to be thinly sliced, but I have chopped them instead, and have used more than the recipe calls for. Instead of boiling the runner beans for two or three minutes, I have simply microwaved them for two minutes, then proceed with the recipe.

The stir-frying part is pretty quick, takes only a few minutes. One of my usual way of stir-frying runner beans is to cook with chopped dried prawns. This recipe uses black beans, another delicious way of cooking these runner beans. We love this dish, makes a great side dish to eat with rice and other main dishes. It is now on my list of "everyday-dish" rotation!


The recipe can be found here.
(from Every Grain Of Rice, Fuchsia Dunlop, pg 154)

I'm linking this post with Cookbook Countdown #19 hosted by 

5 comments:

  1. I adore the aroma and taste of fermented black beans. This stirfry must be very delicious and flavourful, Joyce.

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  2. My mom cooks runner beans with dried shrimps too. This black bean version looks delicious, especially with a big bowl of rice!

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  3. I want vegetable this so yummy runner beans with black beans and chilli this is my favorite, thank you for the tips.

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  4. I seldom eat runner beans and this dish looks delicious!

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  5. yummmm...... I love simple dishes like these.

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