Lightly steamed homegrown green beans are delicious with cream cheese and balachaung

Serves 2-4

• 500g (1 lb) green beans
• ¼ c homemade cream cheese
• ¼ c peanut balachaung
• ½ lime’s juice
• salt to taste

Method:
Blanch green beans and drain. While hot add the cream cheese and toss until it has melted and coated the beans. Add balachaung, lime juice and salt to taste.

For vegetarians be sure to use vegetarian balachaung made with salt instead of fish sauce.