Green beans – Tia Maria's Blog

August 6, 2021

Chicken and Garden Vegetable Rice

Summer vegetables from my garden make this Chicken and Veggie Rice. I also make this Rice and Green Bean version without chicken. It’s delicious as a mean dish or serve as a side dish.

8 to 10 pieces of chicken (I used drumsticks and thighs) (remove skin if desired)

2 cups long grain rice

1 medium onion (finely chopped)

2 large carrots or 8 oz baby carrots (chopped)

1 pound fresh green beans (chopped)

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

5 cups boiling water

1 chicken bouillon cube or 1 cup chicken broth

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion and bay leaf and saute for about 5 minutes.

Add water, bouillon, cover and let simmer for about 30 minutes.

Add the vegetables and rice. Stir let come to a boil and cover. Let cook for about 15 minutes longer. Taste the rice for doneness.

I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When ready to serve top with chopped parsley.

Appetizers / Photo Gallery / Recipes / Side Dish

September 6, 2016

Peixinhos da Horta – (Little Fish from the Garden)) Tempura Fried Green Beans

Did you know that the cooking method used in Japanese cooking “tempura” was taught to the Japanese by the Portuguese Explorers? So the next time you order anything tempura at a restaurant you can thank your Portuguese ancestors.

Peixinhos da Horta means fish from the garden because these lightly tempura fried green beans resemble small fried fish. I grow my own Portuguese heirloom green beans in my garden, but you can substitute the recipe with any green beans. I took this picture below of one from my garden which measured 11 inches long. As you can see, the green beans resemble Italian flat green beans.

The beans are silky and nutty flavored which are perfect for soups, salads and as add ins to stir fry, rice and pasta dishes as well.

Ingredients:

2 pounds green beans

1 and 1/2 cups flour

1 teaspoon baking powder

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lemon juice

1 tablespoon olive oil

1 cup beer or seltzer soda

Oil for frying

Preparation:

Cut of stems and wash the green beans and cook for about 3-5 minutes until tender. Drain put aside and let dry. (Note: I cut my green beans in half since they were long and wide, but it’s up to your taste.)

Meanwhile, mix all of the ingredients except green beans and mix to form a slightly thick pancake like batter. Let the batter sit for a few minutes to thicken. If you find the batter is too thick add more liquid.

Heat the oil on medium high heat. Dredge the green beans in the batter. Test the oil for readiness by dipping a green bean into the oil. If the batter sizzles, the oil is ready.

Begin frying each green bean by shaking off excess batter and dip into the hot oil one by one. Flip the beans onto the other side as they become golden. Drain on paper towels. Watch this video: for frying technique.

Photo Gallery / Side Dish

April 15, 2014

Green Beans with Crispy Bacon

Green Beans with Crispy Bacon

Just because everything tastes better with bacon!

Ingredients:

1 pound of fresh green beans

2 or 3 slices of bacon

salt and pepper to taste

Instructions:

Chop the bacon into pieces and cook until crispy in a sauce pan. Remove the bacon from the pan, drain on paper towels and chop into very small pieces.

Remove the bacon fat from the pan but leave the pan for cooking the green beans.

Wash and take stems off the green beans. Pat dry with paper towel and place them in the same pan used to cook the bacon.

Saute the green beans on medium heat for about 1 minute then add 1/4 cup of water to the pan. Stir, cover and cook for about 10 minutes or until the green beans are tender.