Carmelized Spicy Green Beans

Fresh green beans are one of my favorites because they’re so versatile.  My CSA was loaded with beans this week, sweet onions and tiny spicy peppers so this recipe was born.  The soy adds a saltiness, brown sugar a sweetness that caramelizes beautifully and the pepper provided a nice hit of spice.  Of course I was chopping peppers without any gloves and had burning hands/eyes/parts of my face for the rest of the night.  When will I learn? Thank goodness for benadryll. We ate these with a simple Tandoori chicken (recipe on the way.) DSC_0377

What to buy (serves 2):

  • 1/2 pound green beans
  • 1 small hot pepper, seeded and diced
  • 1 small yellow onion, diced
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper, to taste

What to do:

  • place green beans into lightly salted boiling water for 3 minutes
  • remove from water and place into an ice bath to stop the cooking, after a few minutes drain beans
  • combine brown sugar, soy sauce and red pepper
  • heat olive oil in a pan over medium-high heat and add beans, pepper and onion
  • cook, stirring for 3-5 minutes
  • reduce heat to low and pour sauce mixture over cooked vegetables
  • add salt and pepper to taste and serve hot

One comment

  1. […] I don’t have a tandoor oven but I’ve found this is a good way to replicate the traditional Indian dish at home.  I’m calling it ten-minute-tandoori because that’s all the time it will take (or less!) to mix your spices into an overnight marinade for your chicken and pop it into the oven the next day. The chicken will have awesome flavor from the yogurt and blend of spices.  I made this last week along with Carmelized Spicy Green Beans. […]

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