While shopping in my local International Market produce section last fall, I was drawn to these huge string beans called Spanish musica beans. These beans actually originated in Spain. I suppose that’s why I never see them in my local market.
Besides being bright green in color the beans were flat and about 7 to 9 inches in length. One side of the beans had a scalloped edge. I’d never seen string beans that long before. I picked a few of the beans up for a closer examination and found they were clearly different from regular green beans. In contrast they differ in shape and size.
It was then that I decide to take a few of the Spanish musica beans home to make glazed beans and carrots with chestnuts. I didn’t know at that moment how the beans would be prepared.
Wash the beans and cut them in half. Add a small amount of oil to a large skillet. Heat the oil then add the beans to the skillet and saute’ the beans for two minutes.
Add the carrots, water chestnuts, onions, and sun-dried tomatoes to the skillet. Continue to saute’ the vegetables for two more minutes.
Add the cornstarch mixture to the chicken stock. This will be added to the vegetable mixture.
For large beans the Spanish musica are quite tender. They make amazing glazed beans with vegetables. It’s hard to believe that such large beans could be so tender. These are sure to become a favorite addition. However, the unfortunate truth is the Spanish musica beans are seasonal, they are only available several times throughout the year. Try the Creamy Mushroom Zoodles for an additional delicious healthy vegetable.
Glazed Beans with Vegetables
- 1½ pound Spanish Musica Beans
- ½ large onion, thinly sliced
- 1 cup chopped carrots
- 2 cloves garlic, finely chopped
- 1 small can sliced water chestnuts
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes, roughly chopped
- Pinch of salt and pepper
- 1 tablespoon cornstarch
- ½ cup chicken starch
- Prepare the beans by cutting the ends off the Spanish beans. Cut the beans into pieces and rinse the beans in cool water to remove any grim.
- In a large skillet saute the beans over medium heat in olive oil for 2 minutes.
- Add the onions, carrots, water chestnuts, sun-dried tomatoes, garlic and continue cooking for another 3 minutes.
- Combine the cornstarch and chicken broth, then add it to the vegetable mixture and continue to stir until a glaze form and thicken with the vegetable mixture. This should take another two minutes.
- Season with salt and pepper to taste then serve.
