BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Andy Blitzer’s Green Beans with Chile and Shallots

Submitted by Andy Blitzer, Contributing writer | November 1, 2003

(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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