Sauced-up Charred Green Beans
Green beans are one of my staple vegetables, but most recipes are either too simple (just garlic and almonds) or too rich (green bean casserole). Don't get me wrong, both incredible ways to eat green beans, but I needed something in between. Something substantial enough to be the star of your plate but without being drowned in a heavy cream sauce. So I charred them, threw on a heavenly umami packed peanut sauce, and of course some crispy shallots to round it all out. And now we have a green bean recipe that you can get away with having as your entire meal, or serve up along side your favorite noodles or dumplings!
And bonus, these are amazing hot or cold!
1 tbsp white miso
1/2 cup peanut butter
1 tbsp rice wine vinegar
1 tsp - 1 tbsp sambal
1 tbsp maple syrup
1 tbsp soy sauce
1/4 cup chopped peanuts
1/2 cup + 2 tbsp vegetable oil
1 tsp ginger
2 cloves garlic
3 shallots
1 lb green beans
Sauce
1 tbsp white miso
1/2 cup natural peanut butter
1 tbsp rice wine vinegar
1 tsp - 1 tbsp sambal
1 tbsp maple syrup
1 tbsp soy sauce
1/4 cup chopped peanuts
1 tsp minced ginger
2 cloves minced garlic
Crispy Fried Shallots
3 shallots
1/2 cup vegetable oil
Pre Recipe Prep
Trim the stems off green beans - to do this easily, line a handful up on the cutting board and cut with knife. You can leave the long slim ends in tact.
After you wash your beans, pat them as dry as you can. Water = splatter when mixed with oil which you don't want. So the dryer they are, the less hectic your pan will be.
Make your sauce
Add all your sauce ingredients to a bowl and mix well. Add in about 1/4-1/2 cup warm water until it reaches a consistency that is still fairly thick, but you can drizzle over something. (Like a very runny peanut butter).
Fry your shallots
Very thinly slice your shallots (use a mandolin if you got it!) In your smallest pan, heat 1/2 cup vegetable oil over medium high heat - you want the oil to be about an inch deep, so if you are using a larger pan you may need more oil.
Drop one shallot in to test the heat. If it lightly sizzles right away, you are hot enough. If it aggressively sizzles right away, you're too hot.
Add in about half of your shallots and stir. Cook and stir for about 3-4 minutes, until they become light brown. They will continue to brown a bit once you remove them so take them out a few seconds before you think you should.
Remove from the oil and place on a paper towel and sprinkle with salt. Repeat with the remaining shallots.
Char your beans
To a large pan over medium high heat, add 2 tbsp vegetable oil. Once sizzling hot, add your beans, throw on a generous pinch of salt, toss them to coat in oil, and let them sit for about 2 minutes. Cook for about 8-10 minutes total, stirring every couple minutes, until they are charred and there are dark bits on most of the bean.
Serve up your beans drizzled with sauce and topped with your crispy shallots and extra peanuts.
If you are using Kraft or sweetened peanut butter, your results will be different and the sauce will be much sweeter. If you insist on using it, don't add in maple syrup.
To make this recipe even easier, you can buy store bought fried onions.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.
Delete