Green Bean Soup
"light and creamy"
- 1 onion, chopped
- 2 cloves garlic, minced
- 30 ml. bacon drippings
- 1 L. rich chicken stock
- 2 ml. salt
- Dash nutmeg
- 1 ml. black pepper
- 4 ml. dried summer savory
- 500 gm. fresh green beans, cut in small pieces
- 125 ml. evaporated milk
- 30 ml. butter
Saute onion and garlic in bacon drippings. Add stock and seasonings. Bring
to boil. Add grean beens. Reduce heat, simmer covered until beans are
fork tender. Puree in blender. Put back in pot, add evaporated milk and butter,
then heat through and serve.
Peanut Sauced Green Beans & Vegetables
Indonesian "Pecel"
- 500 gm. green beans and other vegetables
Traditionally, use green beans, spinach, and bean sprouts. Or just use
whatever combination you want. In any event, you need to cook the vegetables
in rapidly-boiling salted water until just tender, then plunge into cold water
to cool, and drain.
- 2 onions, chopped
- 2 cloves garlic, minced
- 30 ml. canola (or peanut) oil
Fry onions until translucent. Add garlic and cook until onions start
to turn light brown.
- 4 ml. sambal oelek (chili paste)
- 8 ml. brown sugar
- 8 ml. tamarind paste (or substitute 30 ml. vinegar....)
- 2 ml. laos powder
Add, stir well.
- 60 ml. peanut butter
- 200 ml. boiling water
Add, then cook, stirring constantly, until you have a good thick sauce. Put the
cold vegetables on a plate, pour the hot sauce over the top, and serve
immediately. You can toss a handful of fried tofu on top if so
inclined, for a complete vegetarian meal.
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