Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Superhot pickled beans Add to ...

Danny Bowien’s beans go well with many Asian dishes, including the pork recipe below. Use balsamic vinegar if black is unavailable. Remove seeds from chilies before pickling if you want less heat.

Follow us on Twitter: @GlobeFoodWine

  • Preparation time: 10 minutes
  • Ready time: 2 hours, including cooling time
  • Servings: Makes about 4 cups


1 teaspoon minced garlic

2 cups soy sauce (I used light)

1 cup black vinegar

1 tablespoon fish sauce

1 fresh red Thai chili, thinly sliced with seeds

1 red Fresno pepper or red jalapeno, thinly sliced with seeds

1 jalapeno, thinly sliced with seeds

1 12-ounce (340 g) bunch Chinese long beans, topped and tailed and cut into 1/4-inch rounds

beans;long beans


Combine garlic, soy sauce, vinegar, fish sauce and chilies in a large saucepan. Bring to a boil, then reduce to a simmer. Add long beans. Remove from heat, cover and let cool completely.

The beans keep well covered with the pickling liquid in a jar in the fridge.

Next story




Most popular videos »

More from The Globe and Mail

Most popular