Mixed Beans With Peanuts, Ginger, And Lime
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Bean (mixed snap)1 tsp
Kosher Salt (plus more)5 tbsps
Olive Oil (divided)1 large
Shallot (finely chopped)1 tsp
Ground Coriander3 tbsps
Lime Juice (fresh)1 tsp
SugarDirections:
1
Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1–4 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
8
Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes
9
Transfer to paper towels; let cool, then coarsely chop
10
Set aside 1 tablespoon peanuts for serving
11
Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture
12
Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper
13
Serve topped with more cilantro and reserved peanuts
14
Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes
15
Transfer with a slotted spoon to a large bowl of ice water; let cool
16
Drain and pat dry
17
Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes
18
Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute
19
Transfer to a large bowl; season with salt and pepper
20
Heat 1 tablespoon oil in same skillet over medium-high
21
Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes
22
Transfer to paper towels; let cool, then coarsely chop
23
Set aside 1 tablespoon peanuts for serving
24
Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture
25
Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper
26
Serve topped with more cilantro and reserved peanuts