Thanksgiving, Nov 27, 2008

I made a tasty, quick green bean dish for Thanksgiving at Lee and Marsha's in 2008 that I wanted to save.

Dramatically Seared Green Beans with Garlic and Chile

from Mollie Katzen's The Vegetable Dishes I Can't Live Without

Oct, 2007

Yield: 4 - 6 servings

Once the beans are trimmed, all you need is a large hot pan, and the rest is one big, quick sizzling action!

These will keep for up to a week in a tightly covered container (or a zip-style plastic bag) in the refrigerator.

Ingredients:

2 tablespoons canola oil or peanut oil

1 pound whole green beans, trimmed

Salt

1 tablespoon minced or crushed garlic

Red pepper flakes

1. Place a large, deep skillet or wok over medium heat. After about two minutes, add the oil, and swirl to coat the pan.
2. Turn the heat to high, and wait another 30 seconds or so, then add the green beans and a big pinch of salt.
3. Cook over high heat, shaking the pan and/or using tongs to turn and move the beans so they cook quickly and evenly.
4. After about 3 minutes, take a taste test and see if the beans are done to your liking. They should be relatively crunchy, but you get to decide. If you like them cooked a little more, keep going until they're your kind of tender.
5. Sprinkle in the garlic and some red pepper flakes, and cook for just a minute longer. Serve hot, warm, or at room temperature.