Garlicky Green Beans with Nuts & Raisins

One of the absolutely best parts of traveling, is newfound food!

There is always something novel to try—especially when you travel outside of your country of origin. I’ve eaten green beans all my life, but growing up in the USA, it was always in just two boring ways: 1) Boiled with bacon, to flavor them; or 2) Slathered with mushroom soup, cheese, and dried onions in a green been casserole. It was only after I first moved to Australia (as an expatriate for a while), that during supper at the home of some hospitable mates (friends), they excited my taste buds with green beans as I had never before experienced them! Thus, I call this dish: “Australian Green Beans” (even though I suspect it probably originated somewhere in Africa). Who knew green beans could be so exciting? It’s an easy dish to make, too.

First, let me just say that I have not been a real lover of green beans, as a vegetable of choice… I’ve always felt: “Meh” about them; that green beans never offered anything to thrill my taste buds. But, althought it's intended as a side-dish, I have made an entire meal out of "Australian Green Beans"—and then, I'm left still craving the leftovers for my next meal!

How to find new foods when traveling... (They may become favorites): The most authentic way is to make friends with the locals, and hopefully get invited to a meal at their home. (That’s how I discovered this recipe, listed below.) However, if you’re just visiting for a short time, that usually isn’t possible. But, you can still ask the locals:

"Which of your favorite local dishes should I be sure to try, while I'm visiting your beautiful country? Where is the best place to eat?"

Don’t be afraid to go off the beaten path to try a restaurant from a totally different culture. If you know someone who’s been to that country before, ask them:

"What did you eat there that tasted good, and that you're glad you discovered?"

All travelers should be resolved not to be afraid to try new foods once they reach their destination! Of course, it doesn’t mean we have to eat items we know we don’t like or that go against our beliefs… But, above all else, don’t always seek out fast-food restaurants with familiar food we can get any old time, back home. Heaven forbid we fall into that mundane trap!

Preparing dishes from faraway places after you return home, will bring back pleasant memories of your travels. If you expand your foodie horizons, you may stumble upon a dish that will become a staple in your household, just as “Australian Green Beans” has become, for my family. Each time we eat it, we are warmly reminded of our pleasant times in the “Land Down Under”. Likewise, you will also enjoy fond memories of your travels, whenever you prepare and dine on a dish you have discovered from afar.

The most important thing to remember is to use fresh green beans. I discovered that using store-bought green beans from a can is primarily a USA custom. Shopping at a grocery store in Port Melbourne, Victoria (after recently arriving in Australia), I couldn’t find canned green beans anywhere... When I asked the check-out cashier where they were, she looked at me flabbergasted, asking:

“But, why would anybody want canned green beans when we sell fresh ones in the produce section?”

I learned that the only place where I could obtain canned green beans was at the USA Store, about 50 miles away from me. So, out of necessity, but kicking and screaming, I soon learned to cook with fresh produce—something I should have been doing all my life. By-and-by, how thankful I came to be! I was also pleased to discover that many herbs (used for flavoring) were freshly-grown, as well. In fact, the flat (apartment) I rented provided a lovely herb garden for residents to freely use, which grew year-round in their more-temperate climate. Fresh is best! (This was just one of the healthier lifestyle habits I adapted, from traveling in a different country.)

There’s no need for blanching! Those who are (commendably) already used to cooking with fresh green beans will be pleased—and perhaps surprised—to learn that you do not have to blanch them first… No more having to mess with boiling in hot water, then immersing them into ice water. You can skip that step entirely! In Australia, I learned that it’s best to stir-fry your green beans in a bit of your favorite oil, until the green beans are a bit charred—but still have some crisp texture.

Trim the green beans, first. If you are using heirloom green beans, simply snip off the stems of the green beans with your fingers, then pull each string down and off.

Of course, if you are using the hybrids that are common nowadays, they aren’t as stringy, so all you’ll need to do is trim off the stems. Then, rinse the trimmed green beans, until clean.

The oil is easily adaptable for personal preferences. I usually make this with 1/4 cup olive oil plus 1 tablespoon of real butter, because I like the taste that real butter adds. However, if Vegans want to make this dish non-dairy, simply leave out the butter! Also, I’ve used other oils—whatever I happen to have on hand, with equally good results. So, feel free to use whichever oil is your personal favorite, when stir-frying this dish.

Likewise, the type of nuts doesn’t matter. One of the best aspects of this dish is how adaptable it is! It really is a no-stress dish. My family has gobbled up “Australian Green Beans” no matter what type of nuts I’ve used! I’ve tried peanuts, mixed nuts, slivered almonds, sesame seeds, pine nuts… So, feel free to use whatever type of nuts you have on hand! Perhaps you will find a favorite; or maybe you’ll enjoy it no matter which type of nuts you use; like we do.

The type of currants doesn’t matter, either. It’s similar for the currants… While I personally prefer to use golden raisins, I’ve made it with regular black raisins when that’s all I had on hand; and my family didn’t even seem to notice the difference.

For holidays, why not try substituting cranberries?

Another option is to used diced dates instead of raisins.

Fresh garlic cloves, minced—or garlic paste? Either one will taste good. I started off using fresh garlic cloves, minced when first preparing this dish. But, during one shopping trip the garlic cloves didn’t look too fresh, so I tried an entire tube of garlic paste. How surprised I was that my family actually preferred the garlic paste! I think it’s because we are garlic lovers, and my husband especially likes the way the generous amount of garlic paste coats each green bean, nut, and raisin.

My mantra is that “fresh is best”. But the point is, don’t stress out if you ever have to buy garlic paste rather than fresh—you can still enjoy this dish.

Recipe for “Australian Green Beans”:

Adaptable Ingredients:

1/4 cup olive oil (or oil of your choice) plus (optional) 1 T. real butter

3 cloves garlic, minced (or one entire tube of garlic paste)

4 to 5 cups (if more desired) fresh Green Beans, washed and trimmed

1/4 to 1/2 (if more desired) cup golden raisins (it’s okay to use black raisins, if no golden on-hand)

1/4 to 1/2 cup (if more desired) of nuts of your choice—whatever type you prefer (or have on hand) will work

Easy Directions:

1) Add oil (and optional butter), minced (or tube of garlic paste) and trimmed green beans to big skillet. Stir-fry for 5 minutes over medium heat.

2) Add all remaining ingredients—raisins and nuts. Stir-fry for an additional 5 minutes or until some of the green beans begin to get a little char on them, and all ingredients are thoroughly heated.

3) Pour into a pretty serving bowl. Enjoy!

Perhaps, like me, you wish we could travel far away, but circumstances just don’t allow it. However, in a way, we can still do so—in our kitchens! If the above recipe is not your particular taste-treat, I hope you will keep trying other recipes from afar. It’s a fun and easy way to experience other cultures, without leaving your own home.