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Veg Out: Featuring Green Beans

Posted by The Buzz | March 5, 2015

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Many people only think of green beans around Thanksgiving time, but it’s a perfect weeknight addition to any meal too. This recipe was originally featured in our November 2003 article on simple holiday recipes; account executive Andy Blitzer had said it adds a new dimension to the typical, traditional green bean casserole. If you’re not a spice-lover, just remove the peppers.

Other ideas for green beans: roast them in the oven with a bit of olive oil, salt, pepper and garlic or steam them and serve hot or cold in a salad.

Be sure to share with us what you’re eating as part of the Veg Out initiative. Share your recipes, photos, and experiences with us.

Andy Blitzer’s Green Beans with Chile and Shallots

(Photo: pippalou, www.pippalunacy.com)

Ingredients:

5-6 medium size shallots
1 1/2 lbs of fresh green beans
2-3 Serena peppers or Thai chilies, preferably red, finely chopped
1 half cup fresh mint chopped
salt & pepper

Recipe directions:

Cut off ends of green beans and wash. Cut shallots and divide into thin rings. Fry shallots in olive oil until golden brown and drain on paper. After they cool, they will crisp. Cook beans in boiling water for 4-5 minutes. Run cold water over beans and drain. Fry peppers in pan for 30 seconds. Stir beans into the peppers for one-two minutes, just to reheat. Sprinkle pepper and salt. Place in casserole dish. Sprinkle shallots and fresh mint on top.

Note: This recipe is pretty spicy, but you can always delete the peppers for a milder taste.

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