Mixed Beans with Peanuts, Ginger, and Lime
If you have around 45 minutes to spend in the kitchen, Mixed Beans with Peanuts, Ginger, and Lime might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 83 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 16g of fat, and a total of 351 calories. This recipe serves 6. This recipe is liked by 56 foodies and cooks. A couple people really liked this beverage. If you have sugar, kosher salt, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Epicurious. Overall, this recipe earns a spectacular spoonacular score of 97%. If you like this recipe, you might also like recipes such as Mixed Beans with Peanuts, Ginger, and Lime, Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts, and Mixed Beans With Lime Butter.
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" piece) ginger, peeled, finely grated
1/2 teaspoon ground coriander
3 kaffir lime leaves, finely chopped
1/2 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
1/2 large shallot, finely chopped
2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
1/4 teaspoon sugar
Equipment:
pot
slotted spoon
bowl
frying pan
paper towels
whisk
Cooking instruction summary:
Preparation 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 tablespoon 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 tablespoon 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 tablespoon peanuts for serving. Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 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 tablespoon 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 tablespoon 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 tablespoon peanuts for serving.
9. Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture.
10. Add beans, remaining peanuts, and 1/3 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
