Parker’s Take on Dragon Tongue Beans

Dragon Tongue Beans

Consider using Dragon Tongue Beans as shelling beans.

Recently when I was doing a cooking demonstration at the Downtown Farmers Market I spoke with a couple of people from Peru. They were very interested in the Dragon Tongue beans, surprised that I was blanching the beans and using the pods as well as the beans. They offered some suggestions and I discovered a great new treat. Fresh shelled beans, still somewhat soft, are tasty and easy to prepare. They are often referred to as shelly beans by rural folks.

Shell the beans and blanche them for two minutes in boiling salted water. Drain and refresh in ice water. The recipe can be varied to fit the amount of fresh beans you have.

1 ½ –2 ½ cups beans
2 cups water
½ cup minced candy onion
1 cup diced tomato—peeled and seeded
¼ cup of minced fresh herbs—any combination
Salt and pepper

Place the blanched beans in a heavy bottom pan with the water and the onion. Cover the pan and set it over very low heat. Cooking time will depend on the type of pan and the degree of heat. Check often. The beans should be very soft when pierced with a knife point.

This cooking process can be done in advance. The beans can then be finished later.

To finish, raise the heat to medium. Add the tomato and season well with salt and pepper. Evaporate nearly all of the water. Finish with fresh herbs and serve.

SALAD DRESSING

For the dressing:
1 tbsp honey
1 tsp Dijon mustard
1 tbsp vinegar
3-4 tbsp oil
1 cup diced tomato, peeled and seeded
3-4 green onions, minced
4-5 radishes, shredded
1 green pepper, seeds removed, minced
salt and pepper

Place the honey and mustard in a large bowl. Whisk together and whisk in the vinegar. Begin adding the oil very slowly while whisking. Add the tomatoes, pepper and onion and radish. Season with salt and pepper. Whisk the dressing just before serving and then toss with the greens.

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