beansking beansOne of my favorite weekend pastimes is exploring the local farmers market in Fort Greene, Brooklyn. There has been no better way for me to discover a world of produce out there that I didn’t know existed. The farmers are always patient enough to explain the tastes and cooking possibilities, which inspires me to try something new.

I had a few leftover fresh green beans in my refrigerator and decided to buy some more fresh beans from the farmers market to make a salad. I bought deep purple colored beans (king beans) and purple striped white colored beans (dragon tongue beans). I thought the dish would look amazing with different colored beans, but I forgot that the purple color turns to green when you cook them (not surprisingly, they are also called magic beans).

This combination of beans, mushrooms and tomatoes is wonderful.

Mixed bean & mushroom salad
Serves 4
Print
326 calories
35 g
6 g
18 g
13 g
3 g
772 g
222 g
19 g
0 g
14 g
Nutrition Facts
Serving Size
772g
Servings
4
Amount Per Serving
Calories 326
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 6mg
2%
Sodium 222mg
9%
Total Carbohydrates 35g
12%
Dietary Fiber 11g
46%
Sugars 19g
Protein 13g
Vitamin A
115%
Vitamin C
156%
Calcium
24%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 11 oz. (300 grams) fresh green/mixed beans, ends cut off
  2. • 2-4 tablespoons of olive oil
  3. • 5 oz. (140 grams) white button mushrooms
  4. • ½ large red onion, thinly sliced
  5. • 20 cherry tomatoes, cut in halves
  6. • 1 garlic clove, mashed lightly with the knife then thinly sliced
  7. • 1 oz. (30 grams) slivered almonds
  8. • Salt and pepper
  9. • ¼ teaspoon oregano
  10. • ¼ cup of parmesan cheese, shaved
Instructions
  1. 1. Steam beans for a few minutes*, making sure that the beans still have a bit of crunch. Rinse them under cold water to keep them from overcooking and set them aside (steaming is the best way to retain the nutritional content of the beans).
  2. 2. In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Make sure that the pan is hot before tossing in the mushrooms. Spice them with a little salt and pepper and cook until browned.
  3. 3. Put the mushrooms aside, lower to medium heat, and add 2 tablespoons of olive oil. Toss in the onions and sauté for 2 minutes, and then add the sliced garlic to the pan. Continue until the onions are soft and translucent, and then add the slivered almonds. Sauté until the almonds are toasted and browned.
  4. 4. Add the cherry tomatoes halves to the pan, and sprinkle with oregano, salt and pepper and sauté for a few minutes to release the juices and sweetness from the tomatoes.
  5. 5. Toss in the steamed beans and sautéed mushrooms and cook just long enough to heat the vegetables through.
  6. 6. Serve in a bowl topped with shaved pecorino or parmesan cheese.
Notes
  1. *If you have different kinds of beans, you will need to steam them separately as they will have different cooking times.6
beta
calories
326
fat
18g
protein
13g
carbs
35g
more
DiepLicious https://dieplicious.com/
Mixed bean and mushroom salad

 

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

Recommended Articles

%d bloggers like this: