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"sting" beans

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So, I've been stymied by my CSA once again. Any thoughts on what to do with tomorrow's shipment of fresh sting beans? I'm clueless. Thanks!

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    1. Sting beans are an Asian vegetable. Here's a recipe I found on a blog: "Stir Fried Spicy Sting Beans".... be prepared for a few temporary physiological changes....
      http://kristygourmet.blogspot.com/200...

      2 Replies
      1. re: Gio

        thanks! i did some google searches on this too, and was very surprised to find so few recipes and references. strange.

        1. re: almcg

          A little tip....when I can't find what I want on the "regular" Google search, I go to a Google Image search. You'd be surprised how effective that is.

      2. You can use them in a minestrone. If you make too much you can freeze up the soup for future use.

        1. Hungarian Green Bean Soup

          1 qt fresh green beans (or wax) topped and cut into roughly 2-inch lengths

          1 medium-sized cooking onion chopped very fine

          3 bay leaves

          1 cup sour cream (more or less)

          2 tsp peppercorns rubbed together in your palms

          1 tsp sugar

          1 tbs lard or butter

          Water to over the beans as to follow

          1 tsp vinegar (more or less)

          Salt to taste

          --------------------------------------
          Roux:

          1/3 cup flour

          1/3 cup lard (or butter)
          --------------------------------------

          Heat the tbsp of fat in a larg soup pot. Add minced onions and stir until the onions are soft and translucent.

          Add the beans and stir for about 2 minutes.

          Add water enough to cover the beans by about 2 inches. Bring to a boil and cut back to simmer. Add the peppercorns and bay leaves.

          While the beans are simmering prepare the roux. Heat the fat in a small pan and add the flour. Stir until the mixture is bubbling. After a few seconds on the bubble lift the pan off the heat and add a ladle or more of liquid from the soup pot while mixing to prevent lumps. Incorporate the roux into the soup while stirringwell.

          Add the vinegar. Keep simmering until the beans are tender.

          Have your sour cream ready in a suitable container. Add about a half cup of liquid from the soup gradually while stirring - this helps prevent the sour cream from separating. Add to the soup while stirring well. When mixing in the sour cream, keep tasting and stop just after you can taste it.

          Now, the soup can be served hot or chilled (if using green beans) - very fine summer lunch. We often add diced potato to the soup if we are having it warm. By any road, this dish really calls for a couple of good slices of bread and butter and is a good meal on its own.

          We've never tried freezing it, but don't see why it shouldn't.