Green Beans are used in cuisines around the world.  They are an accidental vegetable, traditionally resulting when people harvested immature bean pods from their dry bean fields.  Almost every type of bean grown in the world can be harvested this way and eaten fresh.  Of course now most of the green beans we eat — and all the ones we grow at Terra Firma — are varieties bred to be used this way.

Trim 1/2 lb. of green beans and cut into 2 or 3 pieces.  Remove the cores from 1 or 2 sweet peppers, then thinly slice and cut the slices in halve.  Thinly slice 2 small onions.  Mince 1 clove of garlic.

Dice 3 potatoes.  Wash 1/2 C. basil leaves and chop them roughly.

Heat 1 T. vegetable oil in a wok or large skillet.  Add the onions and cook until they are soft, then add the garlic and peppers.  When the onions are golden brown, add 1/4 t. turmeric powder, 1/2 t. fenugreek seeds, and 1 t. curry powder.  Add fresh or dried hot pepper to your liking.

Add the potatoes and saute until they are coated with the onion and spice mixture and beginning to brown, at least 5 minutes.  Pour in 1/2 C. coconut milk.  Simmer for ten minutes, then add the green beans, the basil, and a little water.

Cook until the green beans are tender but not soft.  The liquid should have cooked down into a thick sauce coating the vegetables.   Season with salt. Turn off the heat and mix in 2 T. lime juice.