Of all the things that I’ve been growing down here the long-beans are definitively the most productive and easily to grow. Teresa brought the beans from Philippines so I really don’t know their true name, but that’s what’s it called over there. She has her own patch in the garden where she tries some of her own vegetables. All the beans need are some soil,water,sunshine and something to climb on. They grow and produce for most of the year and they grow BIG.
Six weeks and already five meters tall and climbing.
They do get eaten by bugs but they grow so fast that it doesn’t seem to affect them very much.
This is a meal prepared by Teresa.
Fry the beans in oil. Add a can of canned tuna (I use the tuna with chilli naturally) and a dash of light soya sauce. then simmer for a few minutes.
Next I tried to make some chilli-mustard.
Start with some really dried Mustard Habanero.
Run through a blender for a couple of minutes and then sift away leftover seeds and bigger pieces. Put the powder in airtight jar. Try not to breath in the dust! I had to do the grinding and sifting outdoors this time.
This was the first try. Colemans powder, chilli, sugar, vinegar and water.
Turned out horribly hot, so I tweaked it down to the following recipe.
In a small glass jar, add two tablespoons of HOT water. Add one tablespoon of sugar and stir until dissolved, add 1/3 tablespoon of Mustard habanero chillipowder. Stir and let sit for 10 min so the powder can soak up a little. Then add 4 tablespoons of Coleman’s powder and one tablespoon of vinegar. Stir good and add a little more vinegar to get a bit of watery consistency. It will thicken with time so don’t make it too thick to start with.
Serve with the beans and you have another LCHF meal!