Tag Archives: bean

Long Bean & Eggplant Stirfry

Sometimes when I get my Local Box I have to scratch my head and really think about what to cook with the contents, but this week posed no challenge. As soon as I saw those long beans I knew they would be perfect for a stir fry. I had never had long beans before, but they are just a mutant cousin of the green beans most of us are used to, and can be prepared the same way.

Not into stir fry? Try steaming these beans whole, arranging them like nests, and placing a piece of marinated chicken or fish in the middle. Simple and delicious!

long bean and eggplant

This stir fry is a little bit sweet with a heat that follows. Because it isn’t a sticky, heavy sauce that douses many takeout boxes, the flavor of the vegetables still comes through.

Long Bean & Eggplant Stir Fry
Serves 4

1 cup uncooked brown rice
1/2 pound long beans
2 medium eggplant
2 tablespoons sesame oil
1 clove garlic
2 shallots
1 inch fresh ginger
2 tablespoons soy sauce
3 tablespoons honey
1 teaspoon sriracha
1/3 cup vegetable stock
Juice of half a lime

Prepare rice according to directions on package.
Meanwhile, dice eggplant into small chunks and slice long beans into approximately 1-inch lengths. Finely mince the shallots, garlic, and ginger, and put into a small bowl.
Add the soy sauce, honey, sriracha, stock, lime juice, and remaining sesame oil to the bowl, and whisk to combine.
Heat a wok or large frying pan over medium-high heat. Once heated, reduce to medium and add 1 tablespoon of sesame oil. Add eggplant and beans and cook, stirring often, until vegetables start to soften.
Add sauce and stir to coat. Let cook another 3-5 minutes or so, until the eggplant looks a bit glazed and the sauce has reduced.
Serve over brown rice.


Local Box Picnic: Allen Park

Unless you live in the Far West neighborhood of Austin, chances are that you’ve never heard of Allen Memorial Park. This hilly little hiking spot is tucked near an office park west of MoPac near Far West. There are no playgrounds or sports fields at Allen Park; its main draw is the well-kept trail, clean picnic areas, and a real sense of seclusion.

Trail at Allen Memorial Park in Austin, Texas
Nearly a mile of gravel trail twists through the park. Some hills are very steep, while other parts of the trail are relatively flat overlooking the city. Although sounds of MoPac traffic hum throughout the park, a thick layer of foliage helps the trails feel set apart from the surrounding city. My husband and I were the only visitors at the park at dinner time on the Fourth of July.


The wide, gravelled trail starts at Allen Park’s parking lot and ascends up a rocky scramble to a large picnic area. Besides this larger picnic spot, there are at least six separate picnic tables near the entrance of the park.  Each table is located in its own paved clearing, and some have a charcoal grill nearby. (As of this post, these grills are covered and unusable because Travis County is under a burn ban.) Although it’s not a long walk from one picnic area to the next, each clearing is separated by dense greenery and windy trails. We chose to dine at this picnic table, which overlooks the Northwest Hills neighborhood to the west.

For dinner I made some easy summer salads with Local Box ingredients from Hillside Farm, Massey Farm and Tecolote Farm.  The highlight of the meal was a spicy corn & black bean salad, studded with Juliet tomatoes and topped with Cotija cheese.  The best part of this recipe– besides the tomatoes– is a spicy jalapeno vinaigrette dressing. To get an even level of high heat throughout the salad, I use a blender to liquify a whole jalapeno pepper and a clove of garlic into the dressing. This technique ensures a high level of heat without worrying about whole jalapeno seeds creating “hot spots” throughout the salad. I also don’t have to bother with wearing gloves as I mince the pepper by hand– a huge plus.



Spicy Corn & Black Bean Salad (serves 6)

3 ears of fresh corn on the cob
1, 15-ounce can black beans
1 medium red onion
1 medium bell pepper
1 pint Juliet tomatoes
1 bunch fresh cilantro
1/4 cup crumbled Cotija cheese
lime wedges to garnish

1 garlic clove
1 large jalapeno pepper
Juice of 2 limes
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper

Fill a medium saucepan with a few inches of water and bring water to a boil over medium heat. Meanwhile, remove the shucks and silks from the ears of corn. Wash and dry the corn, then cut the kernels off of the cob. Cook the kernels of corn for about three minutes in boiling water, until they are tender-firm. Drain the corn and set aside to cool.

Peel and dice the onion. Remove the ribs and seeds from the bell pepper, and dice the remaining flesh. Slice Juliet tomatoes in half.  Place them in a large salad bowl along with the minced onion, bell pepper and sliced tomatoes. Chop off the tough stems from the bunch of cilantro. Chop the remaining leaves and add to the salad, stirring to combine.

To make the dressing, peel the garlic and slice the top stem off of the jalapeno pepper. Put the whole garlic clove and decapitated pepper– seeds, ribs and all– into the blender along with the remaining ingredients. Pulse on “liquify,” or your blender’s highest speed, for about three minutes, until all the pepper seeds have been obliterated and the dressing is emulsified. No blender? Peel and crush the garlic with a garlic press. Remove the stem, ribs and seeds from the jalapeno and mince it by hand. Whisk the crushed garlic and minced pepper together with the remaining ingredients in a small bowl.

Pour the prepared dressing over the salad and mix well. Top with crumbled Cotija cheese and garnish with lime wedges before serving. This salad keeps well in the refrigerator and tastes better the second day, although the tomatoes will not be as vibrant red by then.