Braised Dragon's Tongue Beans

The Dragon’s Tongue Beans from my friends over at Adam’s Heirlooms are one of my favorites from the farmer’s market at this time of year. Sometimes, I don’t get around to eating them as fast as I’d like to. I decided to try braising them in a tomato base to get a full meal out of the half pound that I had sitting in my fridge, and thus this little recipe was born for one of our market meals.

The beans do lose their signature purple streaks as they cook, so if that’s the vast majority of the reason you’d buy the beans, this recipe might not be for you. If you’re like me and want to make sure you use everything that you purchase before it goes bad, maybe the loss of the color isn’t the worst thing in the world. 

I recommend trying this with a healthy topper of feta and some parsley to bring some bright flavors to the stew.

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@eatingnormal The Dragon’s Tongue Beans from my friends over at Adam’s Heirlooms are one of my favorites from the farmer’s market at this time of year. Sometimes, I don’t get around to eating them as fast as I’d like to. I decided to try braising them in a tomato base to get a full meal out of the half pound that I had sitting in my fridge, and thus this little recipe was born for one of our market meals. The beans do lose their signature purple streaks as they cook, so if that’s the vast majority of the reason you’d buy the beans, this recipe might not be for you. If you’re like me and want to make sure you use everything that you purchase before it goes bad, maybe the loss of the color isn’t the worst thing in the world. I recommend trying this with a healthy topper of feta and some parsley to bring some bright flavors to the stew. Ingredients: ½ pound Dragon’s Tongue Beans, cleaned 2 large russet potatoes, peeled and chopped 1 yellow onion, chopped 1 tablespoon diced garlic ½ pint chopped tomatoes 2 tablespoons of tomato paste 1-2 cups of water ½ teaspoon dried dill Salt and pepper Feta crumbles Chopped parsley for garnish Heat a wide pot over medium heat with a tablespoon of olive oil while you chop and prepare your veggies. Chop your onion finely. Cut your tomatoes and potatoes into similar sizes, about 2 fingers wide. Toss your onions into the oil and allow to cook until translucent before adding the garlic. Stir, and once the garlic is fragrant, add tomato paste to the middle of the pan. Break that up into the oil and the onion before adding your tomato. Cook for another 3 minutes. Once the tomato has began to break down, add your potatoes in a single layer. Then lay your beans over the top. Pour in enough water to almost cover your potatoes, and then cover the pan to cook for another 30 minutes once the water begins to simmer. Serve with feta and parsley. #foodblogger #foodblog #cooking #recipes #comfortfood #foodie #beans ♬ original sound - Eating Normal

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