A Sweet and Spicy Green Beans Appetizer


  • Whole green beans ends trimmed - 1lb (Use French beans or haricot verts if available)
  • 1/3 cup whole almonds
  • 4 cloves of garlic
  • 4-5 whole dry red chilies (reduce the number if you don’t like it hot)
  • 1 tbsp olive oil
  • 1/4 cup thinly sliced shallots
  • 1 tbsp honey
  • 1 tbsp balsamic vinaigrette
  • 1 tbsp tamari /light soy sauce
  • salt to taste

Method (How to Cook)

In a large pot, heat enough water to cover the beans. When the water starts to boil, add salt and the beans and cook for 2 minutes. Keep a large bowl filled with water and ice cubes ready. Remove the beans and plunge in the ice water immediately to stop the cooking. Once the beans are cool, drain on paper towels and keep aside. (This can be done a day ahead.)

Place the almonds, garlic and red chilies in a food processor and process to form a coarse paste.

In a large pan, heat the oil and saute the shallots till soft. Add the almond paste and salt and saute for a minute or two. Add the honey, soy sauce and balsamic vinegar and mix well. Cook for 1 minute on high heat stirring frequently. Now add the blanched beans and toss to coat the beans well with the paste. Saute till the beans are heated through. Remove from the heat and serve hot.

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