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Recipes with string beans

5 recipes that use string beans, with photos, step-by-step instructions and cook times. The quickest, Laswa, takes 25 minutes. It is most often cooked with ginger, okra and onion.

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LaswaOkra and squash vegetable soup

Laswa is the humble vegetable soup of Iloilo and the Western Visayas, cooked on ordinary weekdays with whatever the garden or the market gives: okra, squash, string beans, aubergine and leafy greens, all in a light broth with onion and tomato. Ilonggo cooks often add shrimp; this is the vegetarian version, seasoned with salt and a little ginger. It is light and naturally a little thick from the okra, with about 3 g of protein per bowl; serve it with rice and fried tofu or a boiled egg. The most common mistake is stirring the pot too much once the okra goes in, which breaks it up and makes the soup slimy. Chef's tip: add the vegetables in order of how long they take, squash first and leaves last, so each one is just done.

25 minFilipinoSoupsVeganGluten free
by KrazyBadal 0 views

Utan bisayaClear lemongrass vegetable soup

Utan bisaya is the everyday vegetable soup of Cebu and the Visayas, cooked at home for lunch and eaten with rice and something fried or grilled on the side. Lemongrass, ginger and tomato flavour a clear broth full of squash, string beans, okra and malunggay (moringa) leaves. Visayan cooks often add dried fish or a little fish sauce; this is the vegetarian version, so the lemongrass and a pinch of pepper do the work. It is fresh and fragrant, with about 3 g of protein per bowl, much of it from the moringa leaves. The common mistake is adding the malunggay too early: the small leaves need only a minute, or they darken and lose their flavour. Chef's tip: bruise the lemongrass well with the back of a knife and tie it in a knot so it is easy to fish out.

30 minFilipinoSoupsVeganGluten free
by KrazyBadal 0 views

DinengdengVegetables in fish sauce broth

Dinengdeng is the everyday soup of the Ilocos region in the northern Philippines, made from whatever the backyard gives that day: squash and its flowers, string beans, okra, aubergine and moringa leaves, simmered briefly in water seasoned with bagoong (fermented fish sauce) and crowned with a piece of grilled fish. It is thin, savoury and green-tasting, and meant to be eaten with rice. A bowl has about 15 g of protein from the fish and vegetables, so it is a light meal rather than a high-protein one. The common mistake is putting all the vegetables in at once: add them hardest first so the leaves stay bright. Chef's tip: strain the bagoong into the pot through a sieve, so you get its flavour without the bones and grit.

40 minFilipinoSoupsGluten free
by KrazyBadal 0 views

BulanglangMixed vegetable stew

Bulanglang is the plain, light vegetable soup of Batangas and the Tagalog provinces, made in farmhouses at lunchtime from whatever is in the garden: squash, okra, string beans, eggplant and a handful of malunggay or sweet potato leaves. Instead of stock it uses hugas bigas, the cloudy water from washing rice, which gives the broth a soft, milky body. It is often eaten with grilled fish and a dip of bagoong; this version stays vegan and is served with a soy-and-calamansi dip. The usual mistake is boiling everything together from the start, which leaves mushy squash and raw-tasting okra; add the vegetables in order of firmness. Chef's tip: save the second rice wash, not the first, for the cleanest, creamiest broth.

30 minFilipinoSoupsVeganGluten free
by KrazyBadal 0 views

Ginataang gulayVegetables in coconut milk

Bicol is the Philippine region of coconut and chilli, and ginataang gulay is what a Naga or Legazpi household cooks on meatless Fridays and in Lent: squash, string beans, eggplant and okra stewed in coconut milk with ginger and plenty of siling labuyo. The squash melts a little into the sauce and makes it golden and slightly sweet, while the beans stay crisp. Serve with rice. The usual mistake is boiling the coconut milk hard, which splits it into oil and curds; keep it at a lazy simmer. Chef's tip: add the thick first-press coconut cream only at the end so the dish tastes fresh and rich.

35 minFilipinoVegetarianVeganGluten freeSpicy
by KrazyBadal 0 views

Goes well with string beans