Mixed Beans with Peanuts, Ginger, and Lime
Mixed Beans with Peanuts, Ginger, and Lime is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. This beverage has 350 calories, 16g of protein, and 16g of fat per serving. For 82 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Bon Appetit requires sugar, cilantro leaves, garlic cloves, and lemongrass. 1881 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 99%. Mixed Beans with Peanuts, Ginger, and Lime, Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts, and Mixed Beans With Lime Butter are very similar to this recipe.
Servings: 6
Ingredients:
Freshly ground black pepper
1/3 cup (packed) cilantro leaves with tender stems, plus more for serving
2 garlic cloves, finely grated
1 1-inch piece ginger, peeled, finely grated
½ teaspoon ground coriander
3 kaffir lime leaves, finely chopped
½ teaspoon kosher salt, plus more
1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane
3 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
5 tablespoons olive oil, divided
1/3 cup salted, roasted peanuts
½ large shallot, finely chopped
2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
¼ teaspoon sugar
Equipment:
pot
slotted spoon
bowl
frying pan
paper towels
whisk
Cooking instruction summary:
Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 14 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.Heat 1 Tbsp. oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper. Heat 1 Tbsp. oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 Tbsp. peanuts for serving.Whisk kaffir lime leaves, lime zest, lime juice, sugar, tsp. salt, and remaining 3 Tbsp. oil into shallot mixture. Add beans, remaining peanuts, and cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.
Step by step:
1. Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 14 minutes.
2. Transfer with a slotted spoon to a large bowl of ice water; let cool.
3. Drain and pat dry.
4. Heat 1 Tbsp. oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes.
5. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute.
6. Transfer to a large bowl; season with salt and pepper.
7. Heat 1 Tbsp. oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes.
8. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 Tbsp. peanuts for serving.
9. Whisk kaffir lime leaves, lime zest, lime juice, sugar, tsp. salt, and remaining 3 Tbsp. oil into shallot mixture.
10. Add beans, remaining peanuts, and cup cilantro and toss to coat; season with salt and pepper.
11. Serve topped with more cilantro and reserved peanuts.
Nutrition Information:
covered percent of daily need
