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Tea-Braised Green Beans

November 6th, 2012 by admin
Delicious green beans braised in Earl Grey with red potatoes and onions.

Chef Vinita Jacinto is back with another astonishing tea recipe for the Mighty Leaf community to enjoy. Already she’s brought together the surprisingly complementary flavors of Organic Earl Grey and rice pudding and the unforgettable combination of Organic African Nectar and quinoa! If you haven’t tried out those recipes, you are doing your taste buds a disservice. Put them on the menu for dinner tonight! But now Chef Jacinto has outdone herself. Today she brings green beans to tea time and creates a standout side dish your dinner guests will go home talking about.

Chef Jacinto describes her latest culinary delight:

Chef Vinita Chopra Jacinto

“Namaste All,

“This is an all-time favorite of mine. It follows the theme of being a quick and easy dish to make that is also healthy and flavorful! What’s not to like? I used Earl Grey for the citrusy notes and the astringency and slight bitterness of the black tea.”

–Chef Vinita Jacinto

Tea-Braised Green Beans

Earl Grey-braised green beans


  • Green Beans – 0.5 lb.
  • Small Baby Red Potatoes, washed and quartered – 6-8
  • Small Yellow Onion, sliced – 1
  • Butter or Oil – 2 Tablespoons
  • Cloves Garlic, minced – 2
  • Tea Pouches Organic Earl Grey – 4 / Heaped Tablespoons of Loose Tea – 4
  • Water – 1-1.5 cups
  • Lemon, juiced – 1
  • salt and pepper to taste


  1. Boil 1.5 cups of water and put in 3 Organic Earl Grey tea pouches. Steep approximately 15-20 minutes to obtain a very strong brew.
  2. Grind the remaining tea in a spice grinder until it is a fine powder.
  3. Wash and scrub the potatoes. Quarter or slice them.
  4. Wash the green beans. Cut off the ends and string them.
  5. Slice the onion.
  6. Heat a pan. Add the butter or oil. Saute the sliced onions for 3-4 minutes. Add the garlic, green beans and potatoes. Saute for another 3-4 minutes.
  7. Add the tea and simmer until potatoes are tender.
  8. Season to taste with salt and pepper. Add the lemon juice. Sprinkle tea powder onto the dish until the tea flavor reaches your preferred strength.

Makes about 4-5 servings as a flavorful side dish.

About Chef Vinita Jacinto

Vinita Chopra Jacinto has been involved in the food industry for over three decades. She has extensive experience in culinary education, hotel management and nonprofit services. Vinita has been a culinary educator in San Francisco for over a decade, teaching classes that focus around sustainable and health conscious cuisine.

She has worked at the Le Cordon Bleu School – California Culinary Academy for several years and was the Manager and Lead Instructor of CHEFS, a program dedicated to fighting homelessness through employment in the food services industry. Vinita graduated with her degree in Catering Technology and Applied Nutrition from The Institute of Hotel Management in Mumbai, India. Her areas of culinary focus include vegan and vegetarian cuisine, Indian regional cuisines, Ayurveda and Macrobiotic, Tea Cuisine, sustainable food and nutritional cooking. In addition to her love for all things food, Vinita is a certified Yoga instructor. She has a passion for tea, spices, local food movements, and incorporating old food wisdom into the new generation. “Passion with Compassion” is her food and teaching philosophy.

New to the blogosphere, Vinita posts recipes and culinary musings at spicewhisperer.wordpress.com.

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