Green beans with peanuts

Name: Green beans with peanuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Ouganda
Ingredients: 500 g green beans, trimmed weight; 80 g unsalted roasted peanuts, roughly crushed; 100 g carrot in fine matchsticks; 100 g thinly sliced red onion; 30 g washed sliced spring onions; 6 g chopped garlic; 20 ml neutral oil; 1 litre drinking water for pre-cooking, drained; 2 g salt, adjust to taste; 1/4 tsp ground black pepper

🥜 Tender green beans with carrot, red onion, spring onion and crushed roasted peanuts. Four side portions, without a creamy sauce.

Ingredients

500 g green beans, trimmed weight
80 g unsalted roasted peanuts, roughly crushed
100 g carrot in fine matchsticks
100 g thinly sliced red onion
30 g washed sliced spring onions
6 g chopped garlic
20 ml neutral oil
1 litre drinking water for pre-cooking, drained
2 g salt, adjust to taste
1/4 tsp ground black pepper

Preparation

Sort and wash beans, remove ends and strings, weigh 500 g and cut into about 4 cm pieces.

Boil 1 litre water and cook beans 8–10 minutes until tender but intact, extending for firmer beans. Drain well; discard this water.

During pre-cooking, prepare fine carrot sticks, onion, spring onions and garlic. Roughly crush roasted peanuts without grinding to flour.

Heat 20 ml oil over medium heat. Cook red onion and carrot 4–5 minutes, stirring without burning.

Stir in garlic for 30 seconds, then drained beans for 2–3 minutes. Do not add a large amount of liquid.

Add spring onions, 2 g salt and pepper. Cook 1–2 minutes; check bean and carrot tenderness and extend briefly if needed.

Add crushed roasted peanuts for 1 minute to warm and distribute. Taste and adjust seasoning; vegetables should be lightly coated, not swimming in sauce.

Serve hot in four side portions. Cool leftovers promptly, refrigerate and use within 48 hours after thorough reheating. Peanuts soften somewhat in storage.