{"id":2147,"date":"2014-10-12T20:18:42","date_gmt":"2014-10-12T20:18:42","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=2147"},"modified":"2014-10-12T20:18:42","modified_gmt":"2014-10-12T20:18:42","slug":"waste-not-want-not-recipe-ginger-cardamom-green-beans","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/waste-not-want-not-recipe-ginger-cardamom-green-beans\/","title":{"rendered":"Waste Not, Want Not Recipe: Ginger Cardamom Green Beans"},"content":{"rendered":"
\"\"
Tough beans. Maybe they didn’t get harvested before becoming huge and gangly, or maybe they were forgotten in the frig. At any rate, the quick steaming and poaching methods that are perfect for tender, fresh beans won’t make a dent in these guys’ armor. But instead of tossing them, try boiling them. Nowadays, vegetables aren’t often boiled, since it can soften vegetables too much and take out too much flavor–but that’s exactly what’s needed for tough old beans. And the cooking liquids remain part of the dish so nutrients aren’t lost. Of course you can also use fresher, younger beans for this recipe.<\/figcaption><\/figure>\n

Ginger Cardamom Green Beans<\/span><\/strong><\/h3>\n
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The last of summer’s green beans and tomatoes make a delightful pairing, enhanced by the exotic flavors of ginger and cardamom.<\/figcaption><\/figure>\n
    \n
  • 4 to 5 cups green beans, sliced into roughly 1\u00bd\u201d lengths (from about 1\u00bd lbs. green beans)<\/li>\n
  • 2 to 2\u00bd cups fresh tomatoes, diced to roughly \u00be\u201d (from about 2 large tomatoes)<\/li>\n
  • \u00bc cup raisins<\/li>\n
  • 1 cup low-sodium chicken broth<\/li>\n
  • \u00bc tsp. sea salt<\/li>\n
  • \u00bc tsp. freshly ground pepper<\/li>\n<\/ul>\n

    Step 1–Cook Beans\u00a0 <\/span><\/strong>Stir together in a deep, heavy-bottomed saucepan.\u00a0 Cover and bring to a boil, then reduce heat to low and simmer until beans are tender, to taste.\u00a0 (For young beans, this may be 5 to 10 minutes; for older beans, 20 to 30 minutes.)<\/p>\n

      \n
    • 1 Tbsp. coconut oil<\/li>\n
    • \u00bd tsp. ground cardamom<\/li>\n
    • 2 tsp. grated ginger, prepared or fresh<\/li>\n
    • \u00bd cup unsweetened coconut flakes<\/li>\n<\/ul>\n
      \"\"
      Bury the coconut oil, cardamom and ginger together in a small well in the center of pan, where the flavors will cook and meld in the residual heat.<\/figcaption><\/figure>\n

      Step 2–Bloom Seasonings, Soften Coconut\u00a0<\/span><\/strong> Once beans are fully cooked, remove pan from heat.\u00a0 Push beans to sides of pan and bury the coconut oil, ginger and cardamom, all together, in the liquid in center of pan.\u00a0 Sprinkle coconut over the entire mixture, then re-cover pan and allow seasonings to bloom and coconut to soften in the residual heat of mixture, about 5 to 10 minutes.<\/p>\n

      Serve\u00a0<\/span> <\/strong>Stir mixture together, season with more salt and pepper to taste, and serve, using small bowls to contain liquids, if desired.<\/p>\n

      Cook\u2019s Notes<\/span><\/strong>
      \nWinter Options<\/span>\u00a0 In winter when decent green beans are hard to come by and flavorful tomatoes are non-existent, substitute a 16-oz package of high-quality frozen beans and a 15-oz. can of Muir Glen tomatoes.
      \nCooking Options<\/span>\u00a0 Because I had to leave on a quick errand the first time I made this dish, I boiled the beans in my rice cooker so I didn\u2019t have to worry about burning them.\u00a0 It worked quite well which leads me to wonder whether a slow cooker would also work.
      \nCoconut Flakes\u00a0<\/span> Unlike the usual shredded coconut, these are more like ribbons, about \u00bc\u201d wide.\u00a0 They can be found at Vitamin Cottage, but regular shredded coconut can also be used.\u00a0 Because it packs more densely, use only \u00bc to 1\/3 cup.
      \nIf You Have Time. . .<\/span>\u00a0 For a sweet finishing touch, hold off adding the coconut as directed.\u00a0 Instead, toast it in a warm dry pan and sprinkle over each portion when served.<\/p>\n

      <\/h4>\n","protected":false},"excerpt":{"rendered":"

      Tough beans. Maybe they didn’t get harvested before becoming huge and gangly, or maybe they were forgotten in the frig. Whatever the case, here is a recipe that can put them to use (or tender fresh beans as well.) <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2147","post","type-post","status-publish","format-standard","hentry","category-uncategorized","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/2147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/comments?post=2147"}],"version-history":[{"count":0,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/2147\/revisions"}],"wp:attachment":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media?parent=2147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/categories?post=2147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/tags?post=2147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}