Blackened Green Beans

17 Oct

It’s Thursday and that means I’m getting together with three favorites, SummitKef, NoLongerClevelandParkKef and AKAKef to watch Kerry Washington rip the rest of the world a new one. I will refrain from larger comment on the racial/political/gender/social dynamics on Scandal (not to mention Shonda’s extremely liberal use of belief-suspending plot lines)–but know that I watch it, I sometimes enjoy it, and that I am DYING for Harrison to get a real story line. In the meantime, I’ll be with these guys:

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In addition to weekly run-downs of Kerry’s cream couture, Scandal Thursdays necessitate a trip to the vaguely-“Asian” Chipotle-style SHOPHOUSE around the corner from NoLongerClevelandParkKef’s awesome new apartment. And this, my friends, is the roundabout way I finally get to today’s recipe: blackened green beans.

Until precisely 4 episodes ago, I was green-bean averse. They were just always so floppy and… flaccid. Blech. And then I went to Shophouse ,where they basically fry the ever-living-bejesus out of their beans, and I began to LOVE these verde veggies! (Imagine that: if you fry something enough, it becomes delicious.)

I usually make these in the morning before work and requires about the same amount of time it takes me to pull on my support hose (nurses… am I right?) Fry as much or as little as you like- as you can see from this grrrrreeeaazzzzzy pic below I overshot the oil on the first try.  Whoopsies 🙂

greenbeansBlackened Green Beans

Ingredients

  • 2-3 c of green beans, cleaned and ends chopped
  • 1 TBS soy sauce (or tamari for gluten free)
  • 1 TBS curry powder
  • 1 TBS ground coriander
  • 2-3 TBS olive oil

Assembly

1. Bring a medium pot of water to a big-bubble boil. Throw in the green beans and blanch them for 2 minutes. Drain into a strainer, rinse with cold water, and pat dry.

2. While the beans are drying, heat oil over medium heat in a heavy-bottomed pan. Allow the oil to heat up to the smoking point.

3. Combine the spices and soy sauce in a large mixing bowl. Mix in the green beans, making sure they all get a good coat.

4. Add seasoned beans to the hot oil- be careful, as there will be some splattering.  Let ’em fry (mixing around occasionally) until they reach your preferred level of crispiness- I love really burnt things so I let mine go about 7 minutes.

5. If, like me, you like things fried but not greasy (delusional, I know)- lay the beans out on a paper towel before serving warm.

4 Responses to “Blackened Green Beans”

Trackbacks/Pingbacks

  1. Protein-packed Gingerbread and Gin-laced Champagne | Cooking Up Kefi - December 13, 2013

    […] night was Thursday, so you already know what 10 million Americans and I were doing: watching Kerry Washington try to hide her pregnancy […]

  2. Taverna-Quality Fasolakia | Cooking Up Kefi - February 6, 2014

    […] brings us to today’s recipe: fasolakia. Nom nom nom. As you know, I wasn’t that into green beans for a long time, so I missed out on this delicious Greek dish for some time. Fasolakia […]

  3. Greek Empanadas | Cooking Up Kefi - February 24, 2014

    […] runs aside, I had some of my long-time favorites over for empanadas. AKAKef and NoLongerClevelandParkKef brought their world-famous sangria (recipe forthcoming!), ChitownKef […]

  4. Off to the Races! | Cooking Up Kefi - March 14, 2014

    […] those intersections during training runs). Special thanks in advance to NoLongerClevelandParkKef, SummitKef, AKAKef, and MollyMarymountKef for being with me on race […]

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