Pure Hunger

One of my favorite experiences most recently, is riding my bike home from working at the community garden on Saturday mornings. My bike bag is tipsy with produce, causing me to wobble and my heart to explode with happiness. Until recently, the pickings have been slim and my gardening spirit a little crushed, downtrodden you could say. A cooler summer has finally given way to a warm few months. Suddenly, the garden is a forest of corn stalks, squash vines and bean tendrils snaking up iron gates. I usually bring home just enough to last me until harvest the following Saturday. The green beans, however, have been a challenge to get through, because my only method for cooking them is steaming.

Ingredients

Adapted from 101cookbooks.com
2 cups water
1 cup brown rice
2 tablespoons coconut oil
2 small onions
3 cloves garlic, chopped
1-inch piece ginger root, chopped (hs note: I grated it)
1 teaspoon ground coriander
1 large carrot, thinly sliced
10 ounces green beans, trimmed and chopped
1/2 cup coconut milk
1/4 cup soy sauce
1/2 teaspoon molasses
1/2 cup julienned fresh parsley
1/4 cup cashews, toasted and chopped
2 links sausage

Let me tell you, it doesn’t take long to get tired of steamed green beans. I could steam and freeze but I’m feeling adventurous and daring these days. I have been sleuthing the internet, trying to close the chapter on the great “How to use all these damn beans” mystery. It didn’t take me long to find several incredible recipes and I will be sharing them in the next few posts, just in case you also have an abundance of bean produce to use.

Place rice and water in a 1-quart saucepan, cover with a tight-fitting lid and bring to a boil. Reduce the heat to low and cook for 35-40 minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, and then let cool to room temperature.

In a wok or large sauté pan, heat the oil over high heat. Add the sausage and cook until browned (about 8-10 minutes). Remove from pan, cool and slice into coins. Place onions, garlic, ginger, coriander, carrot, and green beans. Stir-fry until the vegetables are crisp-tender.

Add the coconut milk, soy sauce, and molasses to the wok, and bring to a boil. Add the sausage coins and simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the parsley and cashews.

In times of scarcity, abundance is cherished. When it feels as though we have so little, it important to focus on what is overflowing. The beans remind me to stop when I obsess about what I don’t have and focus on what is overflowing in my life. Laughter, smiles, love, time and beans.