String beans are great one their own, but they are also very versatile. This green bean recipe is tangy and spicy, with just a touch of heat. It's a good recipe for those beans that get away from you and grow a little too large or starchy on the vine. They'll tenderize well while cooking, but retain enough rigidity to be a finger food. Just remember to remove any strings.
Use blackened string beans as a side dish or as a finger food, with a cool yogurt dip. Of course, you can heat it up further with a pinch more red pepper.
Prep Time: 10 hours, 00 minute
Cook Time: 4 hours, 00 minute
Ingredients:
- 1/2 lb. Fresh Green Beans
- 1 t. Thyme
- 1 t. Oregano
- 1 T. Paprika
- 1 t. Black Pepper
- 1 t. Red Pepper (More or less to taste)
- 2 T. Canola or Peanut Oil
- Pinch of salt
Preparation:
- Mix the spices together in a small bowl and set aside.
- Wash and drain the beans.
- Blot the beans well with a towel, so that most of the water is removed.
- Snap off the ends of the beans.
- In a wok or deep skillet, heat the oil on medium, until a drop of water sizzles. Don't turn the heat up too high or the spice mix will absorb all the oil and start to smoke. If this happens, drizzle in a bit more oil.
- Carefully toss in the beans and turn until coated.
- Sprinkle in the seasoning mix and continue tossing and turning the beans.
- Remove when beans soften enough to curve slightly when held on a fork, but are still somewhat crisp: about 3-4 minutes.
- Place beans on a paper towel to absorb any excess oil.
- Serve hot or cold.
Meanwhile, back in the vegetable garden
How to Grow Your Own Green Beans
