The Pioneer Woman Tasty Kitchen
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Squash and Green Beans in Coconut Milk

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My simple, adapted version of a classic Filipino vegetable dish. It’s comfort in a bowl, best served with rice.

The dish traditionally calls for long beans. If you can’t find long beans, you can substitute green beans. Keep in mind that green beans cook faster than long beans, so add them in after the squash has cooked for about 8 minutes.

Ingredients

  • 8 ounces, weight Bacon
  • 1 whole Small Onion, Diced
  • 4 cloves Large Cloves Garlic, Minced
  • 2 Tablespoons Fish Sauce, Or To Taste
  • 13-½ ounces, fluid Coconut Milk
  • Whole Fresh Green Chilies (optional)
  • 2 pounds Squash Cubes (about 1 1/2-inch Cubes, Peeled)
  • ¾ pounds Long Beans Or Green Beans

Preparation

In a large skillet or Dutch oven over medium heat, fry bacon until crisp, about 5 minutes. Remove bacon and all but 2 tablespoons bacon grease. Cook the diced onion and minced garlic in the bacon grease until onions are translucent, about 2 to 3 minutes. Add the fish sauce, stir, and cook for another minute until onions start to brown.

Add the coconut milk and green chili (if using). Stir and continue to cook until the liquid reduces to a thick sauce, about 10 minutes. Finally, add the squash cubes and beans. Stir, cover, and cook for about 15 minutes until vegetables are soft. Add half of the crisp bacon and stir. Adjust seasoning and serve topped with the remaining bacon.

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Profile photo of by ambers hands

by ambers hands on 11.16.2011

Delicious! I realized after starting that I didn’t have fish sauce, so I used a little oyster sauce. Seemed like an ok substitute. :) I also used frozen green beans, and only cooked them for a few minutes after the squash had been going for a while. It came out wonderfully!

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