Long beans are cooked in an aromatic broth of coconut milk, ginger, chili, and shallots. This vegan and gluten free summer side dish comes together in less than 25 minutes and is packed with flavor!
Long beans were one of the first new-to-me items I remember buying at a farmers market many moons ago. I was instantly drawn in by their snake-like appearance. They taste very similar to green beans but without the sweetness and they retain their firmness and crunch a bit more when cooked. If you’re looking to up your bean-cooking game, try these. They’re cooked in a bath of rich coconut milk scented with aromatics like ginger root, chili peppers, and shallots. You can enjoy them as-is or over a bed of rice.
This recipe was made with produce from my CSA with local farm Loam Agronomics.
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Coconut Milk Braised Long Beans
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Long beans are cooked in an aromatic broth of coconut milk, ginger, chili, and shallots. This vegan and gluten free summer side dish comes together in less than 25 minutes and is packed with flavor!
Ingredients
- 1 cup full-fat (canned) coconut milk
- 1 tbsp grated fresh ginger root
- 1–2 hot chilis, cut in half lengthwise (remove seeds if you want less heat)
- 2 smashed garlic cloves
- 1 tsp rice vinegar or apple cider vinegar
- 1 tsp coconut sugar or brown sugar
- 1/2 lb long beans (you can cut them into bite-sized pieces or leave them long)
- Sea salt to taste (about 1/2 to 3/4 tsp)
- Steamed rice to serve (optional)
- Chopped toasted cashews to serve (optional)
Instructions
Add the coconut milk, ginger, chiles, garlic, vinegar, and coconut sugar to a large pot set over medium heat. Allow the mixture to simmer for 5 minutes, then add the beans and your salt. Cover the pot with a lid and let the beans cook for 7-10 minutes or until they are tender. You can serve them as-is or over a bed of steamed rice with a sprinkling of toasted cashews.
Makes about 4 side servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side
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