Long Beans with Curry Beurre Blanc Sauce
These artful long beans are one of nature's masterpieces. Hardly the longest bean grown (that merit belongs to the Chinese Python snake bean which can grow up to 5' long!) but one that is more manageable at 3' long!
Our knotted steamed long beans are presented in a bright and colorful curry beurre sauce worthy of a museum presentation.
Make the curry beurre blanc sauce – In a skillet, saute the shallot until translucent, about 5 minutes. Add the vegetable broth, white wine, curry powder, paprika, cayenne, orange zest and salt and pepper and simmer for 5-7 minutes. Carefully pour into a high speed blender and purée until smooth. Pour back into the saucepan and add 4 tbsp vegan butter. Simmer until the butter melts. Whisk before serving.
Prepare the long beans – Cut each long bean in half. Fold each in half and loop through each other to form a granny knot or figure eight knot. Alternately, cut into 3″ lengths
Heat a large skillet over high heat. Add 3 tbsp water and bring to a boil. Add the knotted long beans, cover and simmer for 2-3 minutes. Remove the lid and dry cook the beans until blistered in spots, flipping once.
To serve – Place the long beans in a large serving bowl and pour the curry beurre blanc sauce over the beans. Garnish with cut chives.
- 1 bunch long beans (or haricots verts) washed and trimmed
CURRY BEURRE BLANC SAUCE
- 2 tbsp vegan butter
- 1 shallot, minced
- ½ cup vegetable broth
- ½ cup white wine
- ½ tsp curry powder
- ¼ tsp paprika
- a pinch of cayenne
- the zest of one orange
- sea salt and black pepper to taste
- 4 tbsp vegan butter
- chopped chives