Today's recipe is from the February issue of SOUTHERN LIVING. The article shared some recipes for side dishes. Ever heard of haricots verts? The first time I saw it written I wondered what in the world it was. Come to find out it's just a fancy way to say skinny green beans. I think these caramelized spicy green beans sound yummy.
CARAMELIZED SPICY GREEN BEANS
Cook 1 lb. fresh haricots verts (tiny green beans) in boiling salted water to cover 1 minute; drain. Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. Stir together 2 tbsp. light brown sugar, 1 tbsp. soy sauce, and 1/2 tsp. dried crushed red pepper. Saute 1 medium -size red bell pepper, sliced; 1/2 medium-size sweet onion, sliced; and green beans in 1 tsp. hot peanut oil in a large skillet over high heat 3-5 minutes or until beans look blistered. Sprinkle with 3/4 tsp. seasoned salt. Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.
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