Sunday, March 24, 2013

Baguio Beans with skinless longganisa

I love vegetables and I can eat it everyday but there are certain vegetables (String beans, Baguio beans, Water spinach and Pechay) that made my stomach really upset. I could easily eliminate these vegetables in my diet to prevent myself from great distress but I can't & I won't. I LOVE them too much. :)

200 grams green beans, cut into 1½-inch pieces
Skinless longganisa, cooked
1 tbsp corn oil
1½ tbsp minced garlic
1 onion, sliced
2 tomatoes, seeded & sliced
salt and pepper to taste

To blanch the green beans, boil water with a pinch of salt in a medium pot. Add the green beans and cook until tender, about 3 to 5 minutes. Immediately transfer the beans to a bowl of iced water. Drain and set aside. In a medium frying pan, heat oil. 

Sauté garlic and onion then add tomatoes. Mix well. Add longganisa. Cook for 6 to 8 minutes or until browned. Season with salt and pepper. Cook for another minute. Lower the heat and remove any excess oil from the pan. Add the blanched green beans and mix well.


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