In Moldova you can find several varieties of beans that are good to eat fresh, before they mature and are ready to be dried. These are early- harvested yellow flat beans, consumed in summer. You may cook the beans with garlic, new potatoes or braised with sour cream. My memory tells me that yellow beans with potatoes and dill came top of my summer food list, especially when cooked in the small cast iron pot, which I brought with me to Canada.
AuthorNata AlbotCategoryMain Course, VegetarianDifficultyBeginnerWash the beans and nip the tips off each end of the beans.
Cut in half if the beans are too long.
Peel the potatoes and cut into wedges.
Boil the potatoes for 10 min.
Sauté the onion (ideally in a cast iron pot), add the beans, potatoes, season with salt and stew under a lid.
When everything is tender and ready, add the crushed garlic and turn off the heat.
*You can substitute the garlic with some sour cream and dill.
Ingredients
Directions
Wash the beans and nip the tips off each end of the beans.
Cut in half if the beans are too long.
Peel the potatoes and cut into wedges.
Boil the potatoes for 10 min.
Sauté the onion (ideally in a cast iron pot), add the beans, potatoes, season with salt and stew under a lid.
When everything is tender and ready, add the crushed garlic and turn off the heat.
*You can substitute the garlic with some sour cream and dill.
