Tag Archives: blackened green beans

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:

382163_10100248412341485_1789854000_n

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.

%d bloggers like this: