Green Beans

Bredie

(South African lamb stew)

Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more »

Fassolakia

(Greek green beans in tomato sauce)

This vegetable dish is popular around the Mediterranean. In Arab countries it is known as loubieh bi zayt. In Turkey it goes by the name zeytinyağlı taze fasülye. Spaniards call it judías verdes con tomate. The long cooking time is necessary for the authenticity of the dish. The beans should be well cooked and soft. Read more »

Kare-Kare

(Filipino oxtail and vegetable stew)

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang. Read more »

Le Grand Aïoli

(French Provençal cod and vegetables with garlic mayonnaise)

This garlic lovefest is an old favorite for the people of the Provence region of France. Hand-made garlic mayonnaise is served as a wonderfully pungent accompaniment to platters of poached cod and a variety of seasonal vegetables. Le grand aïoli is especially popular at large village gatherings. Sometimes called l'aïoli monstre or simply l'aïoli. Serve with a nice rosé wine. Read more »

Paella Valenciana

(Spanish meat, vegetable and rice dish)

At once both rustic and elegant, this exquisite rice dish originated in the Valencia region of Spain and is typically made outdoors in large, shallow pan called a paella, or paellera. Making paella is a man's activity in Spain. He builds a fire of orange and pine wood, and the paella is cooked over the fragrant flames. Read more »

Sayur Lodeh

(Indonesian vegetables in coconut curry)

A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia. Read more »

Soupe au Pistou

(French Provençal vegetable and bean soup with basil-garlic sauce)

A Provençal vegetable and bean soup, soupe au pistou is a lot like an Italian minestrone. But the French version gets all gussied up with a big a dollop of pistou, a basil and garlic paste similar to Ligurian pesto. This healthful soup is served in the summertime using only the best of the season's produce. Read more »