We’ve been really lucky with how the backyard garden turned out despite the drought this summer. Right now, we are up to our ears in long beans or sitaw. Check this out!
We often cook these beans adobo-style. It’s tasty, goes well with a lot of other foods, may be eaten hot or cold, and it lasts awhile. It actually gets better the longer it’s been sitting in the fridge. As a bonus, it’s easy to make!
Like with the soy curl adobo, you will base the amount of garlic, soy sauce, and white vinegar that you use on the amount of beans you use. It’s basically a 1:1 ratio of soy sauce and vinegar along with lots and lots of garlic.
Chop the garlic and then combine the soy sauce and vinegar in a bowl and top it with some black pepper. Now, you can either add the garlic to the mixture OR you can saute the garlic with the beans first. My Mom was the chef for this one and she chose the latter approach for this batch.
Once the beans are cooked but still crisp, add the mixture. Mix everything around for a few minutes and then cover and let it simmer. If you want a more soupy dish, add some more soy sauce.
Here’s how it looks about halfway between adding the mixture and the final product. In this instance, let it cook until the beans get wilted.
I devoured this with some rice and a tomato-onion salad. Some pickled peppers gave it a good kick. This is an ultimate comfort food for me. It’s deliciously savory and I’m so glad that it’s vegan as-is. –Melissa