Red noodle beans growing on the corn stalks in our garden
The folks at BADSEED Farm and Market picked Chinese red noodle beans as the runner-up “sexy veggie of the week” a few weeks ago. In the related post on Kansas City Food Circle, they describe the beans:
“They boldly trellis up my massive corn stalks and gracefully hang from the plant like some other-worldly red serpent swaying in the deep blue sky. They taste just as wild with a nutty, crisp, and fulfilling flavor.”
Now that you know a little more about these long and lean beauties, on to the recipes!
Simple preparation of lightly steamed beans with garlic olive oil and s&p. Steam for 7-10 minutes, or until desired tenderness.
Saute onion and garlic in a bit of oil, then add beans. Mix almond butter with enough water to achieve a saucy consistency and pour over green beans. Finish with a touch or soy sauce or salt.
Start with lightly steamed beans and roasted beets. Toss together with olive oil, a good balsamic, and s&p.
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