Szechuan Beans

Courtesy of one of our favorite farm visitors, the Bailey-Cohen clan.

This is one of our favorites and is perfect for the later season beans. When beans are young and tender it seems wrong to cook them so aggressively, but when the get a bit older and bigger they hold up to this treatment well and the are super tasty!


Beans – green, purple or yellow – whatever volume you want to eat

Garlic – 1 -2 cloves per frying pan

Soy sauce: few tablespoons per frying pan

Sesame Oil, just a teaspoon or two

a fat or oil for frying – lard is great, any animal fat is best, but a vegetable oil can do in a pinch.

In a wok or heavy frying pan heat up your fat, then add the ended beans, whole.  Cook them on high (or nearly high) until they are blistered and shriveled.  This usually takes about 15-20 minutes.  Stir them periodically so that they all get a chance to blister.

When the are almost done, stir in the garlic, then add the soy sauce and turn off the heat.  I like to cover the pan after adding the soy sauce to let it steep in a bit.  Then drizzle a bit of sesame oil over them all and serve.