Curried Green Beans with Corn and Tomato

I may not have blogged here for over a year, but that doesn't mean I haven't been cooking.

I have some Scarlet Runner beans in my garden that have grown really big - you know, tough and stringy. They wouldn't be nice steamed (which is what I usually do) so I had to find some other way to use them up.


















First I used my potato peeler along the length of each side to peel away the stringy parts. Usually you can pull the strings, but my beans weren't cooperating. Then I cut them up into 1/2" pieces.






















They are cooking on the stove now and here is my little recipe, created with what I had on hand. You can modify however you wish.



















Curried Green Beans with Tomato and Corn

1 medium onion, finely chopped
2 large garlic cloves, minced
1 cup corn kernels
1 - 28oz can diced tomatoes
2 cups cut green beans
2 tsp curry powder
1 tsp granulated garlic
2 Tbsp dried kale - OPTIONAL
1/4 cup TVP (textured vegetable protein) - OPTIONAL

Saute the onion and garlic cloves in a little water until soft. Add remaining ingredients, bring to a boil, turn down heat and simmer on low heat until the green beans are soft or to your liking.

This will be a hearty sauce that you can serve over pasta, rice or mashed potatoes. Add a little water if it becomes too thick.

I always keep dried kale on hand because I love to toss some in soups and stews and fresh kale isn't always available to me. The TVP just adds a bit of texture.

I just had a little taste to see how it's coming along. Not bad at all. :)