Another recipe from ‘Cooking Chillies’ book. I made this probably for the last time in a while as I have picked what are probably the last of the dwarf beans from my greenhouse until the spring. There are still some green chillies to pick too, but the ones i used today were pre-skinned and came out of the freezer.
The thick flesh of the chillies, the filling beans and the avocado together with a mouth-watering dressing make this not just a side salad, but a hearty meal that stands on its own merits. Serve it while the beans and chillies are still slightly warm from steaming for the best flavours.
250g fresh dwarf French beans
3 large green chillies (New Mexico, Anaheim or Romano peppers)
1 large beef tomato, chopped
50g parmesan cheese, grated or crumbled
2 spring onions, finely chopped
1 small jalapeno chilli, finely chopped
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp fresh coriander, chopped
Juice of ½ a lime
1 tsp dried oregano
½ tsp salt
Grill the green chillies and remove the skins, stems and the seeds inside.
Prepare the dressing in a small bowl using the vinegar, oil, coriander, oregano and salt. Add the finely chopped spring onions and jalapeno.
Steam the beans until they start to go limp, normally around 4-6 minutes depending on how big they are. Cut the chillies into strips and just at the point the beans are starting to bend easily add the pepper strips and steam for another minute. Be careful not to steam the beans to the point where they start to lose their dark green colour and go pale. Transfer the beans and chilli strips to a serving bowl and leave to cool for a few minutes while you chop the avocado and tomato.
When the beans and chilli strips have stopped steaming, but while still slightly warm, stir in the parmesan, followed by the avocado, tomato and dressing.