Spicy Green Beans

I normally don't have an issue with making the food, plating it, shooting it and then eating it. These beans were the exception! As soon as I thought I had a decent picture I grabbed a fork and before I knew it nothing was left.

The spicy sweetness of Schezwan Green Beans gets me every time. I had convinced myself they were healthy, just beans, right? I was wrong, I started researching and realized the beans are often deep fried before being stir-fried with sauce. No wonder I like them.

Scaling back the oil required in a traditional recipe this version is lighter yet full of flavor. Spicy, slightly sweet, tender yet a little crunch of the fresh bean at the same time. Incredibly delicious. Fingers crossed the Farmer's market has more beans this afternoon...

Spicy Green Beans


1 pound fresh green beans, stem ends snapped off
1 tablespoon peanut or canola oil
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon sesame oil
1/8 teaspoon cayenne pepper
1 teaspoon rice vinegar
2 teaspoons Tamari or soy sauce
1 1/2 teaspoon Hoisin sauce
1/4 teaspoon dry mustard
1 teaspoon raw sugar
2 tablespoons water

Snap the ends off your green beans and wash. Do this early so your beans are dry and won't spatter when added to the hot oil.

Heat peanut or canola oil in a large non-stick skillet over high heat. Add the dry green beans and saute about 5 minutes. After 3 minutes turn heat down to medium. Stir beans occasionally.

Mix all remaining ingredients in a small bowl and set aside.  When beans have bits of brown and look slightly puckered, turn heat to low. Remove beans from pan and set aside. Slide you pan half way off the heat, wait a moment for pan to cool slightly. Carefully add the liquid mixture to the side of the pan off the direct heat. This may spatter a bit so be careful not to burn. Stir the liquid and let reduce, still off the heat. Add the beans back to the pan and toss to coat with the liquid. Turn heat off and use residual heat from pan to finish cooking beans - about 3 minutes.

Enjoy!

Notes: If you are gluten free, Tamari is gluten free soy sauce and gluten free Hoisin is available in stores.

Soup or Stew?

A weekend in the country requires hearty food especially when the temperature drops into the 30's at night. Something that eats like a stew yet feels like a soup and doesn't sit too heavy in the belly. This Lemon Lentil soup is just what you need to power through an afternoon of antiquing and admiring the splendor of the fall colors.

Lemon Lentil Soup

2 large onions diced

2 tablespoons of olive oil

2 teaspoons crushed garlic

2 cups lentils, picked over and rinsed

7 small to medium sized red potatoes, 1/2" diced

1 bunch of Collard Greens, sliced 1/2" strips, ends trimmed up to where the leaf starts

10 - 12 cups of water

Juice of 1 lemon

2 Tsp. sumac

Salt and Pepper to taste

In a very large stock pan over medium-high heat, saute the onions in olive oil until translucent. Add the crushed garlic and a bit more oil if needed and continue to saute for about 5 minutes, stirring as needed.

Add the lentils, potatoes, collard greens, water, lemon juice and sumac. Bring to a boil and reduce heat to low-medium and simmer for 50 - 55 minutes or until the potatoes are done. Salt and pepper to taste before serving.

Enjoy!

Notes:
Sumac is a spice used in middle eastern cooking. It is slightly tart and is often used in place of lemon. If it does not appeal to you feel free to use a bay leaf and remove the bay leaf before serving.
I start with 10 cups of water and add a bit more as it simmers. Use more or less to achieve your desired thickness - you can't mess it up.
Don't worry about the stems of the collard greens. Just remove the bottom part of the stem and use the rest. They cook really well, become soft and add a heartiness to the dish that makes it a meal!