© Markus Biedermann
Although meat and seafood dominate much of Portuguese cuisine, there are also popular recipes that are perfect for vegetarians. One of these is Peixinhos da Horta – breaded green beans. Because of the vegetable’s resemblance to small, colourful fish, the recipe translates as “little fish from the garden”. The beans are eaten as a starter or snack with dip or a squeeze of lemon juice.
Ingredients for 4 servings
- 400 g bush beans
- Salt, pepper, cumin
- 120 g spelt flour
- 10 g corn starch
- Salt, paprika, cumin, fennel
- 3 eggs (or aquafaba)
- 200 g breadcrumbs
- 50 g hard cheese like Sbrinz, grated
- 5 tbsp olive oil
Instructions
- Weigh and prepare all the ingredients. Wash and prepare the beans.
- Blanch the beans briefly in boiling salted water, drain and cool.
- Prepare the flour-starch mixture in a plate and season. Beat eggs and season (for vegan version: use aquafaba instead of eggs). Mix breadcrumbs with grated hard cheese. Preheat oven with fan to 195 °C.
- Flour the beans, pass through the egg and coat in breadcrumbs. Spread the breaded beans on a baking tray lined with baking paper.
- Bake in the oven until the beans are nice and golden brown. Serve warm. The baked beans can also be reheated. Brush everything with egg.
Suitable dips: Hummus, tartar sauce, garlic mayonnaise.
About Markus Biedermann 
Markus Biedermann is a trained cook, diet chef and certified head chef and has worked in various nursing homes, also as a home manager. He therefore knows the gastronomy and elderly care from many years of experience.
It was not least the experience of loveless food preparation and uninspired use of leftovers that was at the beginning of his new home kitchen. His goal is to take care of the guests, the staff and the environment. He has received several awards in Germany and Switzerland for his innovations and his commitment to Alzheimer’s patients.
Markus Biedermann offers advice on catering systems and further training, is a multiple book author and created these wonderful bean recipes for the Global Fields bean project in Attiswil (Switzerland).
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