Asian Chilli Beans with Rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g beans, reen (reen beans)
- a bit salt
- 120 g rice, lon rain or brown rice
- 20 g chilli pepper (s)
- 2 peperoncini, pickled in oil
- 70 g sprin onion (s)
- 4 cloves garlic
- some ginger, dried and crushed or fresh
- pepper
- 10 ml soy sauce
- 5 g olive oil, from the peperoncini
- 100 ml coconut milk
Print Recipe
Pin Recipe Instructions
- Bring rice to the boil in twice the amount of salted water and cover and let it soak on a low flame for about 20 minutes.
- Clean the green beans, cut into pieces 2-3 cm long and blanch in boiling salted water for 5 minutes, drain and immediately rinse in cold water so that they keep their color.
- Wash, cut open, core and cut the chilli peppers into fine strips. Clean and wash the spring onions and cut into thin rings. Peel garlic and chop finely.
- Heat the oil with 2 peperoncini in a wok, let the chilli peppers, spring onions, garlic and ginger become translucent over a medium heat while stirring constantly for about 3 minutes. If it struggles, just add a dash of water. Then deglaze with coconut milk and let it boil down a little. Season with soy sauce, salt and pepper to taste.
- Add the green beans and let it steep again for 5 minutes on a low flame.
- Serve with the rice.
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