Mixed Beans with Peanuts, Ginger, and Lime
Course: VegetarianCuisine: AmericanDifficulty: Easy6
servings30
minutes5
minutesI have had this recipe in my pile for over 6 years. I ripped it out of one of my Bon Appetit magazines and put it in a pile, To be cooked/made! I have made it a few times and it is always spectacular!! The flavors are delicious and served with grilled chicken, pork or fish makes a wonderful accompaniment. This can be made a few hours ahead and then assembled before your guests arrive. I didn’t really change much as it is really spectacular. My family and our guests all enjoyed it and I have given out the recipe often.
Ingredients
2 lbs mixed beans: green beans, haricot verts, Romano, trimmed
1/2 teaspoon salt
5 Tablespoons olive oil, divided
1/2 lg shallot, finely chopped
1 (1 inch) piece of fresh ginger, peeled and grated
1 lemongrass stalk, tough outer layers removed and grated or minced
2 garlic cloves, grated
1/2 teaspoon ground coriander
Freshly ground black pepper
1/3 cup salted, roasted peanuts, chopped
3 kaffir lime leaves (i used basil)
1 teaspoon finely grated lime zest
3 Tablespoons fresh lime juice
1/4 teaspoon sugar
1/3 cup cilantro leaves, roughly chopped
Directions
- In a large pot of lightly boiling water, in batches, par boil the beans till just tender, then remove and place in a lg bowl of ice water. Drain beans and pat dry. Set aside.
- Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally until tender about 3 min. Add the ginger, lemongrass, garlic, and coriander and cook stirring until very fragrant about 1 minute. Transfer to a large bowl. Season with salt and fresh ground pepper.
- Heat 1 Tablespoon oil in the same skillet over medium high. Cook peanuts, tossing often so they won’t burn, until golden brown and fragrant about 1-2 minutes. Transfer to a paper towel, let cool then chop. Set aside 1 Tablespoon for garnish.
- Whisk the kaffir or basil with lime zest, lime juice, sugar, and 1/2 teaspoon salt and remaining 3 Tablespoons oil into shallot mixture. Add beans, remaining peanuts and 1/2 cup of the cilantro and toss to coat. Season beans with salt and fresh ground black pepper. Serve on a pretty plate and garnish with more cilantro and reserved peanuts.
