Filipino Squash and Green Beans in Coconut Milk
Recipe: #44201
February 19, 2025
Categories: Beans, Bacon, Squash Malaysian, Gluten-Free, Green Beans, more
"This is a classic Filipino vegetable dish, best served with rice. The dish traditionally calls for long beans. If you can’t find long beans, you can substitute green beans. Keep in mind that green beans cook faster than long beans, so add them in after the squash has cooked for about 8 minutes. You can also add a chopped tomato."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (419.7 g)
- Calories 1402.4
- Total Fat - 146.9 g
- Saturated Fat - 90.1 g
- Cholesterol - 366.7 mg
- Sodium - 2702.4 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 2.7 g
- Sugars - 2.7 g
- Protein - 18.3 g
- Calcium - 91.6 mg
- Iron - 2.8 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a Dutch oven over medium heat, fry bacon until crisp, about 5 minutes.
Step 2
Remove bacon and all but 2 tablespoons of bacon grease.
Step 3
Cook the diced onion and minced garlic in the bacon grease until onions are translucent, about 2 to 3 minutes.
Step 4
Season lightly.
Step 5
Add the fish sauce to taste, stir, and cook for another minute until the onions start to brown.
Step 6
Add the green chili .
Step 7
Add the broth.
Step 8
Add the squash cubes and beans.
Step 9
Stir, cover, and cook for about 15 minutes until vegetables are soft.
Step 10
Add coconut milk.
Step 11
Cook until thickened and squash soft but not mushy.
Step 12
Add half of the crisp bacon and stir.
Step 13
Adjust seasoning and serve topped with the remaining bacon.
Tips
No special items needed.
0 Reviews
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