Pawaru-Grahmata

№ 27VI. nodaļa

Zaļas turku pupas

French beans stewed with broth and butter

  • Serves 4–6
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Sallas turku puppas

Modernizētslpp. 254–255 · PDF 268–269
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Top and tail the beans and slice them lengthwise into thin strips (French cut). For snap beans, cut them across into 3 cm pieces instead.
  2. Boil them in salted water until tender: 4–6 minutes for thin strips, 6–8 minutes for pieces. Drain.
  3. Put them back in the pan with the broth or cream, the butter and the breadcrumbs and simmer gently for 5 minutes, stirring now and then, until the beans are coated in a light sauce. Season.
  4. Sour version: in step 3, fry the bacon gently in the pan for 4–5 minutes until the fat runs, then add the beans, broth and breadcrumbs and simmer as above. Stir in vinegar to taste at the end.

Notes

What the book says vs. what we added

the beans cut finely lengthwise, boiled in water, drained and stewed with meat broth (or fresh cream), butter and crumbled bread, the sour version with wine vinegar and finely cut bacon instead of butter, and the "sweet bean pods" cut into finger-joint lengths and cooked the same way, are the book's. The amounts and times are ours.

Which beans

turku pupas ("Turkish beans", as in old German türkische Bohnen) are French or runner beans, Phaseolus, a New World plant. The book's "sweet bean pods" are probably stringless snap beans, cut in pieces rather than sliced.

Safety

raw Phaseolus beans contain a toxin (phytohaemagglutinin) that boiling destroys. Always cook them through; don't eat them raw.

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