“I now understand Jack and the Beanstalk,” my husband said, looking out at our bushy green bean plants in the garden. I expanded our growing space this year with galvanized steel beds so we’re growing triple the amount of green beans as we have in the past. I typically plant French filet beans but for 2017, I went for Blue Lake 274 and they are prolific. Every three days, my husband goes outside and picks beans. When he comes inside, he’s holding a colander full of green beans. We parboil them and keep them in the fridge to eat as is or to stir-fry or add to other dishes.
After about three weeks of boiled green beans, I was feeling a little desperate for something new. Along came Chitra Agrawal’s Vibrant India cookbook and there was a interesting green bean dish. I didn’t care that it was gluten-free and vegan. I just needed a new green bean idea. After trimming back our slender curry leaf tree, it bushed out big time. And guess what? Chitra’s recipe used curry leaf for a South Indian flair. It was a win-win situation.