We have finally figured out the secret to growing snake beans!
Well, Pete has, at least. They need lots and lots of water. We planted a dozen seeds this year, on the basis that they never all grow…but they did. So now we have a mountain of snake beans, which we’re eating at every meal and freezing for winter…
They’ve been my favourite vegetable since I was a small child, so I’m very happy…
The plants need the solid support of our large homemade A-frame…
Here’s what we’re picking on an almost daily basis – hopefully we’ll get another couple of weeks out of this crop…
Our current favourite dish to make with them is Thai Prik Khing, constructed very simply with pork mince and an awesome little tin of paste…
At just $1.19 per tin, I keep a stack of them in the pantry…
Finally, remember our young friend Grace? She was spotted last weekend wandering through the snake bean tunnel. You’ll be pleased to know that she’s still the same shark-suit wearing impromptu ballet performing girl sorceress that she’s always been! ♥
. . . . .
PS. If anyone is interested in how we made the A-frame, there are detailed instructions in this post.
Fig Jam and Lime Cordial 
‘Grace in Wonderland’! How fabulous! Now there have to be secrets other than water !! OK: sun and a kind micro-climate against the wall . . . oh, yes, don’t some chooks walk across these hallowed grounds as well? . . . . and it’s red curry paste for everyone’s favourite meal, isn’t it . . . ?
Have learnt something in a quick talk with Mr Google: You buy this chilli-ginger paste very well indeed, as the cheapest I have found from ‘My Asian Grocer’ I use is at $1.50 and Amazon charges $2.50 in a four-pack *smile* There is also a ‘from scratch’ recipe available . . .
How do you make the beans with prik Khing curry?
Follow the instructions on the back of the can! :) Fry pork mince and beans, then stir in the tin of paste!
Hello again. We lived in Darwin for 6 years, that’s where we learned about Snake Beans. The local Asian women grew them and offered them at the weekly markets. We grew them too. I don’t think they freeze very well (the skins seem to toughen) so I adapted my late grandmother’s recipe for pickled beans so we could enjoy them out of season. Here ’tis.
Pickled Snake Green Beans with Dill and Chilli
Many other recipes call for cooking the beans but these are crisp addition to serve on a salad with a fresh dill flavour. The chilli flakes give a spicy tang.
Preparation time: 1hour Cook time: 10min
Ingredients
1kg fresh green beans
2 1/2 cups (625ml) distilled white vinegar
2 cups (500ml) water
1/4 cup (60g) salt
1 -5 cloves of garlic, peeled
1 bunch fresh dill
3/4 teaspoon chilli flakes (or more if preferred)
Directions
Sterilise six 250ml pickling jars with rings and lids and keep hot. Trim green beans in lengths to fit standing up in the jars but about 2 cm shorter than the jars.
1. To make the brine add the vinegar, water, garlic and salt to a large saucepan and bring to the boil. Cook for 2 minutes. Put the lid on and turn off heat.
2. Place 1 sprig of dill and a portion of chilli flakes in each jar.
3. Pack the beans into the jars standing up like soldiers.
4. Pour the boiling brine into the jars, covering the beans to within about 1/2 cm from the rim of the jars. Using a sterilised glass jug (if you have one) is easier than using a ladle).
5. Seal the jars with lids and rings.
6. Place in a hot water bath so they are covered by 2.5cm of water. Simmer (but do not boil) for 10 minutes to process.
7. Cool to room temperature.
8. Test jars for a good seal by pressing on the center of the lid. It should not move.
9. Refrigerate any jars that do not seal properly.
10. Let pickles sit for 2 to 3 weeks before eating.
Add to salad bowls, or serve as a side dish with a ploughman’s lunch or serve with nibbles when having a beer.
I’m jealous, I love snake beans.
Hi Celia, it is amazing how easy they are to grow. I planted about 10 seeds and we have already got 20 bags of snake beans in the freezer. Luckily they freeze well.
I reckon if any bean will grow up here it’d be snake beans. Maybe I should once again try to brave the mutant monster grasshoppers, vast lawn grubs, endless streams of green ants; the possums, the bandicoots…. Or maybe I should try a few tubs in my enclosed sun porch. One bean in each, do you think?
I’ve just had snake beans for dinner. I let a lot of mine dry out and picked the seeds. I used Linda’s recipe (witches kitchen blog) for brown seed snake bean paste – search quesadilla recipe. Really good and the cheapest protein. It took a while to get the seeds but well worth it. Are yours the black or brown seed type. They look so much longer than mine.
Wow! Those snake beans are long. You can really see this when they are next to Grace. I’ve never heard of snake beans being grown in Maine, but of course someone could be growing, and I might not be aware of it. Let’s just say that they are not common. Finally, loved getting a glimpse of your beautiful garden.
I love snake beans and cook with them most days luckily they are available all year round here :)
I remember your post from last year! We call them yard long beans and I can occasionally get them at my Asian market. Will look the next time I am in……am sure they aren’t there now :)……still winter here!
Snake beans remind me so much of my nonna. I just got a little sad since she is no longer here to grow them for us all…..
We don’t have them here but we grow our runner beans and freeze them too for winter. We’re down to our last few portions so I’m going to look out for that paste and see if we can recreate your dish!
I’ve not tried snake beans, are they similar to green beans? I’ve seen them all over our markets and grocery stores. The garden looks amazing, you’re definitely getting a bumper crop this year.
I get from the Asian grocers.. they must be super fab fresh..
So happy to see these Snake Bean recipes. My friend grows them and always has a bumper crop. We will enjoy trying your recipe this summer.
How fabulous.
Only you could make growing a vegetable into a fairy tale.
Hi Celia I’ve been looking all over and haven’t been able to source this particular Maesri paste. Can you say where you buy yours?
Hi Judy, sure, I get mine in Flemington (Homebush West) at the Tan Hung Long supermarket:
https://figjamandlimecordial.com/2014/02/13/flemington-shops/
Thank you very much Celia.