• About
  • Recipes
  • Beer
  • Restaurants
  • Resources

Cultivating Sustainability

Cultivating Sustainability

Tag Archives: yellow beans

South African Fruit & Vegetable Summer Stew

21 Monday Jun 2010

Posted by kimhodgson in Dinner, Entree, Meal, Recipe, Stew, Vegan, Vegetarian

≈ Leave a comment

Tags

apples, collard greens, green beans, onions, yellow beans, zucchini

While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage Salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 4 cups onion, coarsely chopped**
  • 2 tbsp peanut oil
  • 4-5 cloves of garlic, minced
  • 1 tbsp ginger, peeled and freshly minced or grated
  • 1 1/2 tbsp ground cumin seeds
  • 1 1/2 tbsp ground coriander seeds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground fennel seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 cup water
  • 2 medium zucchini, quartered lengthwise and sliced**
  • 1 medium bunch collard greens, stems and middle spine removed, chopped*
  • 2 cups green or yellow beans**
  • 2 firm apples, cored and cubed
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 1/4-1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 6 cups cooked brown rice
  • 1 cup roasted peanuts, chopped
  • 2 bananas

DIRECTIONS

  1. Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.
  2. Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.
  3. Serve on a bed of brown rice, topped with peanuts and sliced bananas.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...
December 2019
S M T W T F S
« Jan    
1234567
891011121314
15161718192021
22232425262728
293031  

Categories

apples arugula basil beer beets bell peppers black beans bok choy broccoli rabe butternut squash cabbage carrots cauliflower cheddar cheese chicken chickpeas cilantro cinnamon collard greens corn cornmeal cranberries CSA cucumber cumin dill eggplant eggs feta fingerling potatoes Food System garlic ginger greek green beans green chilies green onions hummus jalapeno jalapenos kale lemon juice lentils lettuce lime juice mint mushrooms onion onions orange parmigiano-reggiano parsley parsnips pasta pecans peppers pizza potatoes raisins red bell pepper scallions star hollow farm summer squash sweet potatoes swiss chard tatsoi tofu tomato tomatoes turnips urban agriculture walnuts yellow squash yogurt zucchini

Create a free website or blog at WordPress.com.

Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: