Lately I've noticed some very lovely locally grown beans in our neighbourhood supermarket; bright green in colour and firm in texture. Keen to always eat produce that is 'in-season' and 'local', I've been adding them to our shopping trolley on a regular basis.

My usual method of preparation is to use the beans in my Italian-style bean salad (serving them warm and al-dente with finely chopped onion, balsamic dressing and salt & pepper to taste). My Mum recently visited and shared her current favourite bean salad recipe (freshly steamed beans with a hint of sesame oil and a sprinkle of toasted sesame seeds - simple but delicious).

To make the most of these in-season legumes, I needed to source a new recipe to keep my family's interest. After racking my brains, I remembered a tasty & zingy bean salad I had enjoyed in Bali a little while back. What I recall most of all is that it used those crazy-long beans known as Snake Beans (Kacang Panjang). I managed to dissect the recipe in my mind, identifying the key ingredients. After a bit of practice, I've come up with this recipe which I think is pretty close to the salad I enjoyed in Bali.

I hope you enjoy it too.

Happy Cooking!

Jo :)

About Snake Beans (Vigna unguiculate subsp. sesquipedalis)
Snake Beans are also known as the yardlong bean, asparagus bean, bora, bodi or in Bahasa Indonesia, Kacang Panjang. The Snake Bean comes from a different genus than the Common Bean. Annually, it produces a vigorous vine, growing pods of up to 75cm in length. The Snake Bean occurs most widely in the warmer parts of South East Asia and Southern China.

Snake Beans are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, as well as a source of vitamin C, folate, magnesium, and manganese.

Balinese - Style Snake Bean Salad with Sambal Dressing

Ingredients
(makes 4 generous serves)

Sambal Goreng
5 red shallots
7 garlic cloves
1 large red chilli
2 - 4 small red chillies (adjust to desired heat level)
1/2 tsp shrimp paste (Bahasa name: terasi)
1 tsp sea salt
1/5 cup vegetable oil

Salad

200g baby green beans (ends removed and cut in half)
200g snake beans (cut into 5cm lengths)
1 cup roasted shredded coconut
2 kaffir lime leaves, shredded
3 Tb fried shallots
1 - 2 Tb sambal goreng (to taste)
Jeruk nipis (lime) juice to taste
Peanuts (toasted and crushed)

Method

1. Finely slice the chillies, garlic and shallots, keeping ingredients separate

2. Mix the terasi (shrimp paste) with the salt

3. Heat oil in fry pan and fry shallots until soft (3 - 4 minutes), ensuring shallots do not burn

4. Add finely sliced garlic and fry until golden

5. Add chilli and terasi/salt mixture, stirring for about 30 seconds

6. Drain off excess oil and set aside

7. Steam beans until ‘al dente’ then allow to cool

8. Combine beans with shredded coconut, shredded lime leaves, fried shallots and sambal goreng

9. Add a generous squeeze of lime juice to taste

10. Garnish with a handful of crushed toasted peanuts

Words: Jo Stevens    Photography:  a journey bespoke