Fry Bodi (Sauteed Long Green Beans) -

Fry Bodi (Sauteed Long Green Beans)

This recipe for “Fry Bodi” is actually 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 firm. The onion gets caramelized in the process and the tomato add a burst of flavor. Both lend a natural sweetness to the dish. Salted fish (salt cod) or potatoes can also be added to this recipe for variety.

5 from 1 vote

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Trinidadian, West Indian

Keyword: fry bodi, long green beans, trini fried bodi, trini fry bodi

Prep Time: 15

Cook Time: 20

Servings:

Calories: 103kcal

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.
Serve hot or room temperature with roti, fried bake, rice or as a side dish.

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