Dress up fresh or frozen green beans with red pepper, garlic, and peanuts, for a great, Asian cuisine-inspired side dish that makes an ideal side dish for Shabbat or holiday meals.
Make It A Meal: Start with Roasted Carrot, Apple, and Celery Soup. Offer the green beans alongside Roasted Chicken with Baharat, Garlic, and Mint or Sweet Ginger Tofu and simple steamed rice, or this Forbidden Rice Salad with Apricots and Hazelnuts. Try a dairy-free, coconut milk-infused Tropical Mango Upside Down Cake for dessert.
Tip: If you're using very fresh, thin green beans, you can skip the steaming step -- simply saute them with the onions, peppers, and peanuts until they're bright green and crisp-tender.
Edited by Miri Rotkovitz
- 2 pounds (800 grams) fresh or frozen green beans, trimmed if fresh
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup roasted peanuts
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon black pepper
- Add 1/2 inch of water to a chef's pan or large skillet bring a large saucepan of water to a boil.
- Add the green beans, cover, and steam the beans until bright green and crisp-tender, about 2 to 3 minutes for fresh, and 3 to 5 minutes for frozen. Drain.
- Wipe out the skillet, add the oil, and warm over medium-high heat.
- Add the onions and garlic and saute until the onions begin to soften and turn transparent, about 5 to 7 minutes.
- Add the steamed green beans, peppers, peanuts, salt, and pepper.
- Saute until the beans are tender. Serve warm.