I was at my parents this weekend and while in the garden I gathered lots of season’s goodies: green beans, peas, kohlrabies, potatoes and so on. A lot of green beans.
Also from my father’s, I got some dozens of free-range eggs, so I wanted to cook something to combine these two main ingredients.
The recipe I invented is mainly a Hungarian recipe with the addition of the hard-boiled eggs to the stew somewhat Southeast Asian style.
Ingredients (4 servings):
- 1 kg fresh green beans (I used green butter-beans, also called wax-beans)
- 2 garlic bulbs peeled
- 1 medium onion
- 1-2 tablespoons vegetable oil
- 6-8 hard-boiled eggs
- 400 ml cream
- salt and pepper to taste
- a handful of parsley leaves
- 1 tablespoon cornstarch
- Wash and cut the ends of green bean pods.
- Chop the garlic and onion.
- Heat the oil in a large pan and add the chopped garlic and onion. Fry them until translucent.
- Add the green bean pods to the pan and add water until mostly covers the beans. add some salt. Cover with a lid and bring to boil. Cook at medium temperature until the bean pods are almost done.
- Add the hard-boiled eggs and cream and cook 5 more minutes.
- Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.
- Return the beans to the pot, add the chopped parsley leaves. Add salt and pepper to taste.
- Stirring gently cook for another 1-2 minutes.