Dragon’s tongue beans with basil aioli

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise! You can use any long beans for this – we were juts lucky to have a few brightly coloured Dragon’s Tongue beans to use alongside some runner beans.

Fresh from the garden: Dragon’s tongue beans (and other long beans) lemon, eggs, basil, garlic
Recipe source: Melissa
Serves: 2 as a side dish

ourkitchengarden.net

Equipment:

  • Small saucepan and lid
  • Colander
  • Salad spinner
  • Scissors
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, ½ cup, tablespoon, teaspoon
  • Serving bowls
Ingredients:

  • A handful of dragon’s tongue beans
  • Cooking salt
  • A small handful basil
  • 1 juicy lemon
  • 1 small garlic clove
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/2 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Fill up the saucepan with cold water, put the lid on and set to boil.
  • Wash and drain the beans, then snip off the stalk end.
  • When the water in saucepan is boiling, add a teaspoon of salt and the whole beans. Cook the beans for 3 minutes, then drain and refresh in a bowl of cold water. Drain again.
  • Meanwhile for the aioli, pick the basil leaves, wash them well, spin them dry and finely snip with scissors into 5mm ribbons.
  • Cut the lemon in half and juice a half.
  • Smash the garlic clove, peel it and squeeze it through the garlic press.
  • Carefully separate one egg and reserve the yolk in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolk, the mustard and a teaspoon of lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in another teaspoon of lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.
  • Divide the beans among serving plates and drizzle the mayo over one end of each plate and serve.
  • Any spare aioli can be stored in an air-tight glass jar in the fridge for 3 days.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?

 

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

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