Mixed Beans with Ginger, Lemongrass and Lime

2 pounds mixed beans (such as green, wax, haricots verts, Romano), trimmed

1 T olive oil
½ large shallot, finely chopped

1 1-inch piece ginger, peeled, finely grated
1 lemongrass stalk, tough outer layers removed, finely grated

2 garlic cloves, finely grated
1 T olive oil
1⁄3 cup salted, roasted peanuts

Dressing

1 t lime zest, finely grated
3 T fresh lime juice

3 T olive oil
¼ t sugar

½ t ground coriander

1 t sea salt
Freshly ground black pepper

3 small kaffir lime leaves, finely chopped – Optional

1⁄3 C (packed) cilantro, chopped,  plus more for serving

Working in batches by type, cook beans in a large pot of boiling water until crisp- tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry; transfer to a serving bowl. 


Heat 1 tablespoon of olive oil in a small skillet over medium heat and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass and garlic, and cook, stirring, until very fragrant, about 1 minute. Add to the bowl with beans. (Note: the shallots, ginger, lemongrass and garlic can be finely chopped together in a mini-prep food processor.)

Heat 1 tablespoon of olive oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to a bowl to cool, then coarsely chop. Add to the bowl with beans.


Whisk together the dressing ingredients, either in a bowl or a mini-prep food processor. Add half of the dressing and the chopped cilantro to the beans, tossing well. Taste and adjust for more dressing or salt and pepper as you desire, or serve remaining dressing on the side.  Serve topped with more cilantro. Serves 8.

One thought on “Mixed Beans with Ginger, Lemongrass and Lime

  1. Jennifer Thompson

    Boy! You were up early! Everything ok!!

    JenJen

    On Thu, Sep 24, 2020 at 4:18 AM The Cook Sisters wrote:

    > > > > > > > thecooksisters posted: ” > 2 pounds mixed beans (such as green, wax, haricots verts, Romano), trimmed > > > > 1 T olive oil½ large shallot, finely chopped > > > > 1 1-inch piece ginger, peeled, finely grated1 lemongrass stalk, tough > outer layers removed, finely grated > > > > 2 garlic cloves, fi” > > > >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s