Green Beans are best when kept simple. This little side is an excellent example.
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Blanch the beans to desired tenderness in salted boiling water about 6 minutes. Drain and rinse with cold water to stop the cooking process if you aren't going to use immediately.
Add peanut oil to the skillet. When hot, add the beans and reheat.
Serve as a side for a variety of dishes. Obviously, I like them with the persimmon carpaccio, but they are also good with Soy-Ginger Chicken and Grilled Flank Steak.
Beans - Small, young green beans are my favorite for thsi dish, but more mature beans work just fine. I usually buy enough green beans for 2 to 3 meals, blanch them all at one time, then use what I need. Having cooked beans in the fridge allows me to prepare them 2 to 3 different ways during the week.
Unrefined Peanut Oil – There’s peanut oil and then there’s peanut oil. My absolute favorite is Spectrum’s Unrefined Peanut Oil. It has so much flavor that you really don’t need to use much. I use it extensively for stir-fries, sautes, and Asian salad dressings.
Recipe author: MJ of MJ's Kitchen