I bought a bunch of Baguio Beans at Save More Sikatuna the other day, really not knowing what to do with them. I've been lamenting on the thought until finally I had decided to cook them this morning. So I opened my laptop and googled in 'cooking string beans.' Popped out too many recipes: buttered, with garlic, baked, with cheese, with wine, the Italian way, the Spanish way, ginisa, and the list goes on. Blah blah blah.
Ah, and for the sake of being geeky, the scientific name for baguio beans is Phaseolus vulgaris. Hahaha.
So I decided to make use of the other things inside the fridge: mushrooms and potatoes. I don't know what to call this recipe. So for the lack of words (or the abundance of them), I'll call this the... (drumroll here)
Heidi's Bean-Mushrooms-Potato Surprise
2 cups of string beans
2 cups of shitake mushrooms (mixed with pepper and teriyaki sauce, ziplocked in the fridge overnight)
2 medium potatoes
pepper, sugar, salt, sage, chili to taste
1 red onion
5 garlic cloves
1/4 cup of water
olive oil
2 tsps black bean sauce
1 Heat olive oil. Put in the garlic, then the onion.
2 Throw in potatoes and string beans, throw about for 5 mins.
3 Put in the mushrooms, black bean sauce, black bean sauce. I put in some water because the black bean sauce began sticking on my pan. Ugh.
4 Then I continued tossing them, pepper, sugar, salt, sage and chili to taste. Make sure to say it's done before the veggies get mushy.
I'm sure there's a better way to prepare this. Hahaha.
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