|You'd call this mashed beans, and it is, sort of! It's a common way we have of cooking older green beans, when they're past their prime ...|
- 14 ounces green beans
- 1 potato, medium, peeled and sliced
- 1 onion, medium, peeled and sliced
- 1/2 teaspoon sugar
- 1/3 teaspoon white pepper (to taste)
- 1/2 teaspoon salt (to taste)
- 1/3 teaspoon nutmeg, as garnish, to taste (optional)
- butter, to taste
- Wash and tail beans. Please note that you could use more; the quantity doesn't matter. If you're cooking for more than 4 people, use more beans and maybe 2 potatoes.
- Cut the beans cross-wise into rounds -- anything from thinly sliced to 1" long.
- Carry on until all the beans have been cut.
- Put in a pot, and slice the peeled potato and onion over the beans.
- Add about 1/3 cup water, sugar, white pepper and salt.(Yes, white pepper is the best here, but black pepper is fine). Don't mix: just put lid on and bring to boil, then lower heat and let simmer.
- Bring to the boil, lower heat, put lid on, and let the whole lot simmer until everything is very soft.
- Using one of those utensils (name?)which you use to mash any vegetable roughly, mash the beans, potato and onion, but don't try to beat it to a pulp -- there should be texture left (see photo's!).
- Usually there is a bit too much liquid left. Drain this off -- I use a sieve -- or you can boil it away over high heat, but be careful not to burn the veggies.
- Add a good knob of real butter, fork through, and sprinkle with nutmeg to serve.