In October, a friend gave me six vegetable seedlings. She described them as a cross between a Pea and a Bean, a heritage vegetable brought to New Zealand by Dalmatian people who settled in this country more than 100 years ago.
The seedlings have flourished and are growing skywards on the bean frame next to my scarlet runner beans. We pick young Peans and enjoy eating them raw. It is hard to say whether the Pean is a cross or whether it is a distinctive vegetable in its own right. I’ll let some pods grow large and see what eventuates.
As is the way in summer, we now have a proliferation of beans. Tired and hot at the end of a busy week, I had no idea what dish I might create as I picked the green, butter and runner beans, Peans and green chilli for dinner tonight.
However, a recipe evolved and Friday night dinner happened for three adults, and three grandkids who must have sausages and sauce. Kids and vegetables – that is another story.
- Slice 1 onion and saute in olive oil until soft
- Add 2 crushed cloves of garlic and 1 green chilli finely chopped
- Slice 1 red pepper (normally I would char-grill beforehand and peel) and saute with the onion
- Add 1 450g tin of chopped tomatoes. Stir and simmer.
- Top and tail and cut the beans and Peans. Add to tomato mixture.
- Simmer gently until the vegetables are cooked to your liking.
- Season to taste.
I added some leftover black Kalamata olives that had been marinated in a chilli and red capsicum dressing and then served this dish with crusty ciabatta bread.
As an after thought – I could have added some crumbled feta cheese. But – next time.
The Pean has earned its place in my vegetable garden and kitchen.