Bodi

Prepare Veggies

1. Cut Bodi into 2 inch pieces after trimming tips.
   • The length between the top of the nail to the knuckle of your index finger is enough.
2. Slice tomatoes into a small dice.
3. Cut potatoes into large cubes. Parcook or reserve.
4. Cut onion, ginger, garlic, and chili peppers into desired sizes.
   • Rough cuts are encouraged for texture as the bean is treated like a pasta, picking up everything in the dish with it.

Cook Aromatics

1. Saute your onion until translucent.
2. Add Garlic, Ginger, and Chili to the pan and saute for a minute.
3. Add tomato paste to aromatics and cook the rawness out of the paste, about a minute.

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Add Potatoes and Tomatoes

1. Add uncooked potatoes at this point to begin the cooking process.
2. Add plum tomatoes and cook until water seeps out to clean any fond, about 5 minutes.

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Add Bodi

1. Once tomatoes release their water, add your cut Bodi and stir, cook for 10-12 minutes to ensure a soft, but with a slight snap to the texture.
   • Add your parboiled potatoes with the bodi at this point.
   • Add water a couple tablespoons at a time if either the beans or potatoes are firm.
2. Taste for seasoning and serve when desired texture is reached.

Storage Container

• Store in a container for up to a week.

Can I use other green beans?

Yes! Trim the tips and cut them in half or thirds. The thinner the bean, which has less fiberous structure to breakdown, may lead to overcooking the bean.