Khua Kling-Inspired Chilli with Flageolet Beans Recipe
by GBC Kitchen
4
1 hour 40 minutes
Ingredients

For the chilli

  • 250g of dried flageolet beans
  • 500g of pork mince
  • 1 tbsp of coconut oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 red chilli, finely sliced
  • 2 lemongrass stalks, finely chopped
  • 4 makrut lime leaves, finely shredded
  • 1 tbsp of fish sauce
  • 1 tbsp of soy sauce
  • 1 tsp palm sugar
  • 1 juice of 1 lime

For the cucumber and chilli relish

  • 1/2 cucumber, finely diced
  • 1 red chilli, finely chopped
  • 1 tbsp of rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

For the garnish

  • 1 lime, cut into wedges
  • 1 bunch of fresh parsley, leaves picked
Method
1

Soak the beans in plenty of salted water overnight, or for at least 8 hours

  • 250g of dried flageolet beans
2

Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain

3

To make the relish, mix the cucumber, chilli, vinegar, sugar and salt. Let sit for 10 minutes while you cook the pork

  • 1/2 cucumber, finely diced
  • 1 red chilli, finely chopped
  • 1 tbsp of rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
4

Heat the coconut oil in a wok and fry the pork until crispy and browned

  • 1 tbsp of coconut oil
  • 500g of pork mince
5

Add in the shallots, garlic, chilli, lemongrass and lime leaves and cook for 2 minutes

  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 red chilli, finely sliced
  • 2 lemongrass stalks, finely chopped
  • 4 makrut lime leaves, finely shredded
6

Mix in the beans, fish sauce, soy sauce and palm sugar and cook for about 5 minutes more

  • 1 tbsp of fish sauce
  • 1 tbsp of soy sauce
  • 1 tsp palm sugar
7

Spoon the pork and beans onto plates and top with cucumber chilli relish, fresh parsley and lime

  • 1 lime, cut into wedges
  • 1 bunch of fresh parsley, leaves picked