Oriental beans

Name: Oriental beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Wax beans; 400 g (approx. 1,2 kg with pods) broad beans, fresh or frozen; 7-10 Tbsp Salt; 3 Onions; 200 g Celery; 1 TABLESPOON Rapeseed oil; 1 tin(s) (400 g) Coconut milk; 1-2 TEASPOONS Cumin; 400 g ripe tomatoes; 2 TABLESPOONS Curry Powder; 1/2 bunch Coriander; 7-10 Tbsp freshly ground pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Wax beans
400 g (approx. 1,2 kg with pods) broad beans, fresh or frozen
7-10 Tbsp Salt
3 Onions
200 g Celery
1 TABLESPOON Rapeseed oil
1 tin(s) (400 g) Coconut milk
1-2 TEASPOONS Cumin
400 g ripe tomatoes
2 TABLESPOONS Curry Powder
1/2 bunch Coriander
7-10 Tbsp freshly ground pepper

Directions

1
Wax beans clean, wash and diagonally halve. Boil wax beans and fresh or frozen beans separately in boiling salted water and cook each for about 8 minutes. Place each in a sieve, rinse with cold water and drain.
2
If necessary, remove thick beans from the pods and press the seeds out of the skin.
3
Peel and chop the onions. Clean and wash the celery, cut the stalks into thin slices. Heat oil in a pan, fry diced onions in it, add celery and fry briefly.
4
Stir in coconut milk and cumin and bring to the boil. Let simmer for about 5 minutes.
5
In the meantime wash and clean the tomatoes and cut them into large cubes. Add the tomatoes and curry to the coconut sauce and continue cooking for about 5 minutes. Wash the coriander, shake dry, pluck the leaves and cut roughly.
6
Stir the prepared beans into the coconut sauce, bring to the boil briefly and season with salt, pepper and cumin. Arrange the vegetables, fold in the coriander.