Ruby’s Sambal beans

When I asked Ruby Chen of Peas on Earth what she was cooking for dinner, she sent appetizing snaps of colourful beans with sambal, beef rendang and a cool cucumber salad. Vary the amount of sambal for your own heat preference. You can also lower the temperature by tossing with a bit of plain yogurt before serving.

  • 1 sml onion, chopped
  • 1 shallot, chopped
  • 1 pkg multi-colour beans, yellow green and purple (about 2 c cleaned and trimmed, then chopped)
  • 1 red pepper, sliced
  • to taste Sambal Oelek

Sauté the onion and shallot. Add the beans and red pepper and cook until softened, but still crispy. Add sambal paste to taste. Toss.

Serves 4-6 as a side dish.