These are green beans cooked in the style of Java, Indonesia.
Usually only served with hot rice.
I was intrigued to see a lot of spice paste in a container to serve with 500 g of green beans. Here I used the local fresh Bobby beans. But I think the long snake like beans of South East Asia would be a better choice.
The cooking instructions started with cook the rice first.
For the sauce a medium onion is sauted first in some oil, then water and the paste is added. It needs to dissolve completely and cook for 2 minutes.
The beans need to be blanched in salted boiling water for 5 to 8 minutes, depending on the kinds of beans you use. Drain them and put them in cold water for a bit so they keep their color.
The sauce is tangy and sweet and has a little kick to it. Put the beans in and stir well. No other seasoning needed.
I had some of my rotissery chicken meat leftover from the day before and ate it together with the beans and rice.
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