One thing I always search out in the Sunday paper (other than the coupons, gotta love the coupons!) is Leah Eskin’s column; she shares a story along with a recipe, and I very often decide that yes, I will be making that, and soon, too.
This green bean recipe – now Rich’s very favorite green bean recipe – came into my life just that way, via the Sunday morning Tribune; and we were enjoying my version of it later that week along side some barbecued chicken legs fresh off of the grill.
I used thawed frozen French green beans in place of fresh regular beans, and veggie oil instead of the peanut oil Ms. Eskin called for, but other than that, I kept this recipe very much as she intended; it is hard to argue with a winner.
INGREDIENTS
•1 lb green beans, ends trimmed, rinsed and dried (or, just use these lovely thawed frozen French green beans)
•3 tsp veggie oil
•1/2 tsp sea salt
•1 tbsp reduced sodium soy sauce
•1 tbsp finely grated fresh ginger
•1 tsp sesame oil (I used hot chili)
•1/2 tsp red chili paste*
•1 garlic clove, finely chopped
*Sambal Oelek can usually be found in the Asian foods section of your market.
Heat the oven to 425º and line a large baking pan with foil.
Toss the green beans with the sea salt and two teaspoons of the oil, then arrange in a single layer on the baking pan.
Bake for 15 minutes, giving the pan a good shake every five minutes, until the beans are wilted and browned in spots.
Note: you can do this bit well ahead of time and then set the beans aside for a quick finish (and tasty!) finish at dinner time.
Stir the soy sauce together with the sesame oil, ginger and garlic in a bowl and let rest until you’re ready to finish the green beans.
Warm the remaining teaspoon of oil in a stir fry pan over medium high heat.
Add the green beans along with the sauce and cook quickly, until the garlic is lightly browned and aromatic, the beans are heated through, and the sauce lightly reduced.
Nice.