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~ culinary and horticultural life on a Spanish farm

Tag Archives: green beans

Red Rice, Cauliflower & Green Bean Biryani

26 Wednesday May 2021

Posted by Nevenka in Main Courses, Vegan, Vegetable Dishes

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Biryani, cauliflower, green beans, Indian Food, red rice, Spices

In the lockdown I got into ordering some of the food stuffs less easy to get hold of locally online, and that is where I found the red rice. I overcooked it the first time I used it, but now I’ve got it right. It’s all down to the soaking. This rice wants to be steeped in cold water for a couple of hours or so before it’s cooking.

For 4 portions

120 grams red rice

500 ml vegetable stock

50 grams raw cashew nuts

2-3 tablespoons olive or peanut oil

1/2 red onion – diced

3-4 cloves garlic – finely chopped

2 tablespoons grated fresh ginger

1 red chilli – finely chopped

Seeds from 10 green cardamoms

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 medium courgette – cut into small cubes

1/2 cauliflower – just the florets cut small

150 grams french green beans – cut into 1/2 cm lengths

salt and freshly ground black pepper

At least two hours before you are going to cook, put the rice to soak in enough cold water to cover it generously.

Toast the cashews in a thick based pan over a low heat until golden brown. Put to one side.

Drain the rice from its soaking liquid. Heat the stock in a saucepan and once it is boiling add the rice and a pinch of salt. Leave to cook on a slow simmer for about ten minutes.

Heat the oil or butter in a wok or deep frying pan over a low heat and add the onion. Fry until translucent then add the garlic and ginger. Continue frying until the contents are lightly browned.

Add the spices and fry for a few minutes.

Add the courgettes and cauliflower florets. Cover the pan and continue cooking.

After the rice has had its ten minutes of cooking, throw in the green beans and cook for a further 3-4 minutes by which time most of the cooking liquid will have been absorbed.

Add the rice and beans to the rest of the vegetables and stir well to mix. Cook for a further five minutes for the flavours to mix and to dry the Biryani if it is a bit too liquid.

Check the seasonings adding salt and pepper as needed.

Lastly stir in the cashew nuts and serve.

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Mixed Vegetable & Soya Bean Stew

22 Friday Jan 2021

Posted by Nevenka in Main Courses, Starters, Vegan, Vegetable Dishes

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Butternut squash, Carrots, green beans, Passata, Soya beans, turnip

A rich stew is just the food for this time of year, it’s warm and satisfying. The main ingredient in this stew is soya beans, high in protein, tasty and a good firm texture. As with all stews, making a small amount is impossible, so I’ve made this a little spicy but not overly so that on its second outing I can spice it up and add fresh mint, coriander and raisins to give it a more Moroccan taste and then serve it with Cous Cous.

For 4 portions

160 grams dried soya beans – soaked overnight in cold water

1/2 onion – sliced

2 cloves garlic

1 litre stock

Olive oil


1/2 onion – thinly sliced

3 carrots – peeled and diced

1 medium turnip – peeled and diced

2 slices butternut squash – peeled and diced

1 courgette – diced

100 grams flat green beans – cut into 1 cm lengths

1 teaspoon Ras el Hanout spice mix

jar of tomato passata/ tin chopped tomatoes

salt and freshly ground black pepper

Soak the beans overnight on plenty of cold water.

Drain and put in a saucepan with the half a sliced onion, the 2 cloves of garlic and enough stock to cover.

Put on the heat and bring to a simmer, turn the heat down and cook for about an hour and a half until the beans are tender. Add extra stock if the liquid gets too low.

Heat couple of tablespoons of olive oil in a saucepan and add the other half of the onion. Fry until translucent.

Add all the diced vegetables and fry gently for ten minutes stirring them well to coat them with the oil.

Add the Ras el Hanout and stir well to mix with the vegetables.

Add the tomatoes and mix well. Cover the pan and simmer slowly for about ten minutes.

Drain the beans from their cooking liquid, keep the liquid to either add to the stew if needed or for another recipe, and add the beans to the vegetables.

Mix in well and simmer for another ten minutes. Season with salt and freshly ground black pepper.

Serve in shallow bowls, either alone or with some crunchy fresh bread.

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