This recipe for “Fry Bodi” is long green beans stir-fried with tomatoes, onions, and garlic. Cooking bodi past the steaming point brings out the intense flavor of the green bean. It’s juicy, tender, yet crunchy. The onion, which somehow gets caramelized in the process and the tomato add a burst of flavor and both lend a natural sweetness to the dish. Sometimes salted fish or saltfish or potatoes can also be added to this recipe for variety.
It always amazes me that in our Caribbean food culture, we use the simplest ingredients to create the most delightful vegetarian dishes that even kids enjoy.
Another favorite in my house with adults and kids alike, I prepare “fry bodi” for a weekend breakfast and serve it with roti or fried bake. Sometimes I serve it as a veggie side to curried or stewed dishes.
I always have to make a special trip to the Asian supermarket in Brooklyn or to Liberty Ave, Queens for these long green beans, but it is worth the trek. I also use these long green beans in curries, fried rice or stir-fries(including chow mein).
Fry Bodi/Long Green Beans
Serves 4-6
Ingredients you will need:
- long green beans
- plum tomatoes
- onion
- garlic cloves
- extra virgin olive oil
- Hot pepper
- Salt
Fry Bodi (Sauteed Long Green Beans)
Ingredients
- 1 bunch long green beans washed, trimmed and cut into 2-inch pieces, about 1 ½ pounds
- 2 very ripe medium plum tomatoes, diced
- 1 medium onion sliced
- 7 large garlic cloves crushed (about 2 tbs crushed)
- 4 tablespoons extra virgin olive oil
- Hot pepper-optional habanero or scotch bonnet
- Salt-to taste
Instructions
- Rinse the long beans under running water and drain well.
- Using a knife, trim the tops. I cut it all at the same time.
- Cut the long green beans into 1-2 inch pieces.
- Cut tomatoes, onion, pepper if using. Crush/pound garlic into very small pieces.
- Heat 4 tablespoons olive oil in a heavy bottomed pot or large sauté pan over medium heat. Add onion, tomatoes and garlic. Stir fry for 3 minutes until cooked.
- Add long green beans , salt and stir fry over medium heat. (I used two about two teaspoons of salt. The amount of salt may vary depending on the sweetness of the tomatoes and other factors.)
- Cover and steam for 10 mins, then remove cover and continue to cook for an additional 10-15 minutes, stirring occasionally. The bodi is ready when they begin to shrivel, turn color and any natural juices have evaporated or almost evaporated.
Video
Nutrition
I watched this with my friend from San Fernando. He's repeating "bodi" in my ear while I watch this video and he listens to you. Enjoyed and I will make this.
Aii your dishes look apetitizing. Do u sell food. I will be at your resturant every day😅🌴