Madagascar bean is a perennial vine which grows up to 7 years in a warm climate. It not only grows very easily but the beans are also very tasty. If you want to see how the Madagascar bean grows in my garden, just click on the video below the recipe.
It was the very first time for us to cook a meal with Madagascar bean and it was a big win so I am happy to share with you the recipe now.
Madagascar Bean With Feta and Veggies
- dried Madagascar beans, I took 12 large table spoons but this is to your liking
- 2-3 tbs smoked bacon chopped into fine strips
- 2 onions, finely chopped
- 2-3 garlic clove, finely chopped
- fresh tomatoes peeled and finely chopped or tomato puree
- 1 carrot
- 1 capsicum
- 1-2 fresh and young eggplant
- 1 large or 2 small finely chopped celery stalks
- some feta finely chopped
- fresh or dried oregano and basil finely chopped
- some flat leaf parsley
- olive oil
- sweet chili souse
- soy souse
Soak the beans overnight in plenty of water as they will double in size. I have placed the pot in a fridge in the morning until I started to cook them late afternoon.
Drain and rinse. Cover with fresh water and cook until nearly soft. Drain and set aside.
Heat the olive oil in a large pan, add onion, garlic, bacon and eggplant and cook until soft. The onions should be light golden, not brown. Add remaining veggies, tomatoes and or tomato puree, herbs and simmer for about 3 minutes. Add the cooked beans, sweet chili souse and soy souse and stir through gently. Add Feta on top, put lid on and simmer on lowest heat for about 3-4 minutes. Garnish with some fresh parsley on top and ENJOY! 🙂