Thursday, November 09, 2017

Lazy Beans, Cool Beans

I came up with the idea for these beans on a lazy Saturday. Now when I say lazy Saturday, don't for one minute think the Saturday was one when i lazed about the house. (Recently, all my plans to laze about the house and watch nothing but travel and food shows on TV are coming to naught for some reason or the other.) Oh no, it was a day a friend was coming for lunch, and I had drawn up a decent list of things to make for her. However, I didn't feel up to slaving over the stove for long, and one of the things I made was a brainwave - from years of Internet exposure to whole cooked beans, I suppose. No topping, tailing, chopping, none of that tiresome stuff. However, the poppy seed addition was my idea. Their appeal is mostly visual, but tell me, how often don't we look for style over substance. (And the substance here is not half bad!)

"Cool beans!" is an expression a young friend of mine uses, fairly new to me, but Urban Dictionary tells me it's been around since the Sixties, and is used to describe something very favourable or pleasing. It fits this dish well.

Here's the no-fuss recipe where I didn't bother with measurement or proportion.

Wash green beans well.

Pressure cook them with just a little water, don't immerse them. One whistle will do. (Alternatively, boil them for a couple of minutes.)

Open cooker, and plunge the beans in cold water. Leave to drip in a colander.

Heat some olive oil, saute the beans for a minute or two. The important thing is to ensure they don't turn colour.

Add some crushed/ slivered almonds, mix, and let cook for half-a-minute.

Throw in a very small fistful of poppy seeds, some salt, mix once again, warm through, and you're done!

Bon appetit!

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