Roxann Dawson’s Klingon Bean Pods with Walnuts

Maybe your new favorite bean dish:

You can replace the live worms with bean pods. For that extra special Klingon touch, use blood wine instead of walnut oil. And always remember: “bortaS bir jablu ‘Dl’reH QaQqu’nay'”. Translation: “Revenge is a dish best served cooled.” Cook the beans for about 5 min in a large saucepan full of boiling hot salted water until the beans leisurely begin to soften.

Rinse the beans with cold water to stop the cooking process. I personally rinse them and place them in a suitable bowl of iced water. If you like, you can pre-cook the beans a good 6 hours before serving them up. Just make sure that the beans are well cooled. Finally, form the butter with the oil in a large skillet over high heat. Add the beans and stir until well heated, about 4 min. Season with salt and pepper. Now add walnuts and parsley and stir thoroughly one more time. Serve the dish in a large baking dish, and garnish with herbs that you like. The green kitchen herbs bring out the color of the beans quite exceptionally.

Enough for 6 people

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