Eswatini-style Green Beans with Bean Herb

Ingredients

In this Eswatini adaptation, the traditional Bohnenkraut (summer savory) is replaced with a combination of fresh thyme and rosemary, which adds an aromatic and earthy flavor to the dish. Additionally, local Eswatini spices such as ground coriander, cumin, and turmeric are incorporated to infuse the green beans with a warm and vibrant taste. We alse have the original recipe for Grüne Bohnen mit Bohnenkraut, so you can check it out.

• 500g (1.1 lb) green beans 500g (1.1 lb) green beans
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 1 sprig fresh rosemary 1 sprig fresh rosemary

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 13g, 5g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Trim the ends of the green beans and blanch them in boiling salted water for 2 minutes. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the blanched green beans to the pan and stir well to coat them with the onion and garlic mixture.
4. 4.
   Sprinkle the ground coriander, cumin, turmeric, salt, and pepper over the green beans. Stir to evenly distribute the spices.
5. 5.
   Add the fresh thyme and rosemary sprigs to the pan. Cover and cook for 8-10 minutes, or until the green beans are tender yet still crisp.
6. 6.
   Remove the thyme and rosemary sprigs before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Green beans — Make sure to blanch the green beans for just 2 minutes to retain their vibrant color and crisp texture.

Tips & Tricks

• For an extra burst of flavor, squeeze a fresh lemon over the cooked green beans before serving.
• If fresh thyme and rosemary are not available, you can use dried herbs instead. Use 1/2 teaspoon of dried thyme and 1/4 teaspoon of dried rosemary.
• Add a sprinkle of toasted sesame seeds or chopped almonds for a crunchy texture.

Serving advice

Serve the Eswatini-style Green Beans with Bean Herb as a side dish alongside grilled chicken or fish. It also pairs well with fluffy white rice or couscous.

Presentation advice

Arrange the green beans neatly on a platter and garnish with a sprig of fresh thyme or rosemary. The vibrant green color of the beans will make the dish visually appealing.