Recipe: Sauteed Yard-Long Beans and Shrimp

SAUTÉED YARD-LONG BEANS AND SHRIMP

Serves 3.

Note: Yard-long beans are also known as Chinese long beans, or "bora" in the Caribbean. Yard-long beans should have their ends trimmed. Fresh green beans may be substituted, but be sure to remove their strings. Wear rubber gloves when working with Scotch bonnet peppers, which are very hot, to avoid burning your skin. Remove the seeds and start with 1/2 of 1 pepper unless you are accustomed to high heat. Serve with rice or the Caribbean flat bread called roti. From "Tastes Like Home: My Caribbean Cookbook," by Cynthia Nelson.

• 2 tbsp. canola oil

• 1 c. small raw shrimp (use medium size if you cannot find small)

• 1 small onion, diced (1/2 c.)

• 2 garlic cloves, crushed

• 1 Scotch bonnet pepper to taste, finely minced (see Note)

• 1/2 c. diced tomatoes

• Salt to taste

• 4 c. yard-long beans, cut in 1/2-in. pieces (see Note)

Directions

Add onions to pan and sauté 1 to 2 minutes (if pan needs more oil, add a drizzle). Add garlic, thyme, Scotch bonnet pepper and tomatoes. Continue to sauté for about 1 minute. Season with salt.

Add yard-long beans and mix all ingredients thoroughly, cover, reduce heat to simmer and let cook for 15 to 20 minutes or until beans are cooked through. (Cook less time if you prefer beans al dente.)

About 2 minutes before the beans are done, stir in shrimp and finish cooking with pan uncovered.

Nutrition information per serving:

Calories206Fat10 gSodium460 mg

Protein14 gCholesterol102 mgDietary fiber5 g