This really is one of my favorite flat bean recipe or dish ever, it makes a perfect vegan side. I could say this is a summer dish but flat beans are available here all throughout the year these days.
I can confidently say that if you fancy a nice vegan side or main dish/meal try this. It is absolutely beautiful. Surely, you can put this as a side to any meat but for me, this dish does it as it is. A very simple but truly gorgeous bean recipe!
The origins of this green bean recipe?
My mum used to make this recipe all the time in the summer. So for me, it's another childhood reminder that tastes divine. The only difference is that she used and still uses different long beans. This recipe works beautifully with any green stringless beans whether these are flat or not.
The original recipe calls for three main ingredients:
- flat beans
I have however added parsnip for extra sweetness and flavor but that is totally optional.
How to make this bean recipe?
Step 1 - Wash and cut and prepare the ingredients;
Step 2 - Cook the onion and garlic, add the remaining ingredients and cook a little longer
Step 3 - Serve with a nove crusty rustic bread
I'm sure it will be a dish that you will wish to make over and over again, guaranteed! It can be made any time of the year and frozen beans can also be used.
This beans recipe makes a really lovely side to your BBQ along with this courgette/ zucchini salad recipe that I also love. This is what summer is all about. Eating loads and loads of greens so we load ourselves with goodness.
Helda beans are flat beans, also known as romano beans, belonging to the same family as runner beans with edible pods that have a characteristic wide and flat shape and are cooked and served as whole pods and the same way as other regular French green beans.
Some vegan recipes you may consider trying
Other recipes you may like:
- Haricot beans salad with yacon and sweet Marmande tomatoes
- Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
- Shredded roast chicken with pesto, crudités bits, and orzo summer salad
- Swiss chard, salmon, turmeric, and fresh lovage warm salad with acini de Pepe pasta
- Flat beans, blue cheese, walnut and crumbs - by Taste.com.Au
Best and simplest ever green beans
- chopping board
- 800 g green flat beans (28.22 oz) (Helda stringless)
- ½ l water (approx. 2.2 cups) or vegetable stock
- 2 medium onions
- 2 medium carrots
- ½ leek (optional)
- 1 small parsnip (optional)
- 3 cloves garlic (finely chopped or grated)
- flat parsley (or dill) to garnish
- ½ teaspoon salt
- 1 tablespoon olive oil (or coconut oil ghee, or butter)
- 1 pinch pepper (freshly ground) (a generous pinch)
- Wash thoroughly and clean the beans by taking the ends off. Remove any strings if any and snap in chunks approximately 1 inch/2.5 cm long.
- Prepare all the other vegetables by washing, peeling, cutting, or chopping them as you wish. No specific rules here!
- Place the cooking pan over medium heat, add the oil/butter/ghee (depending on what you like or use most) and the chopped onion, the leek, salt, and a small pinch of pepper. Cook covered for a couple of minutes. Do not allow it to start frying. If it begins to sizzle just drizzle some water.
- After 2 minutes, add ½ l of water or vegetable stock and cover again. When the water starts boiling take the lid off and add the carrots, the parsnip, along with the prepared beans. Cook covered for 15-20 minutes on medium/high fire or uncovered for a bit longer (25-30 minutes).
- Taste and see if you would like more salt at this point and add a pinch more if you wish, then add the crushed or grated garlic and cook for a further 2 minutes uncovered.
- Take the pan off the heat, grind a little bit more pepper on top, and sprinkle the roughly or finely chopped herbs.
- Serve hot or cold as a main or a side dish and really do enjoy it!