For those who love a bit of heat in their meals, this spicy fried beans recipe promises to deliver a tantalizing blend of flavors, combining the freshness of green beans with the warmth of spices and the zest of lemon. Here’s a refreshed version of the recipe that maintains the essence of the dish while introducing a subtle twist for an even more memorable dining experience.
Ingredients:
- Main:
- 2 cups green beans, ends trimmed and beans cut into bite-size pieces
- 2 tablespoons vegetable oil, for sautéing
- 1 small onion, finely diced to blend seamlessly into the dish
- 2 cloves garlic, minced, for a fragrant aroma
- 1 teaspoon ginger, freshly minced for a sharp, spicy undertone
- 1 small tomato, finely diced for a juicy, tangy addition
- 1 green chili, finely sliced (seeds removed for less heat, if desired), adjust the quantity to your heat preference
- Salt, to taste, ensuring all flavors meld perfectly
- Spices:
- 1/2 teaspoon turmeric powder, for color and a mild, earthy flavor
- 1 teaspoon cumin powder, for a warm, nutty essence
- 1 teaspoon coriander powder, offering a slight citrus note
- 1/2 teaspoon red chili powder, adjust according to your desire for heat
- Garnish and Serving:
- A handful of fresh coriander leaves, roughly chopped, for a vibrant finish
- Lemon wedges, to serve, adding a refreshing zest with each bite
Instructions:
- Prep the Green Beans:
- Blanch the green beans in boiling water for 2-3 minutes, then plunge them into ice water. This process helps retain their bright green color and crisp texture. Drain and set aside.
- Sauté the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion, stirring until translucent and slightly golden.
- Mix in the minced garlic and ginger, cooking until fragrant, about 1 minute.
- Introduce the Tomato and Spices:
- Add the diced tomato to the skillet, cooking until it begins to break down and meld with the onions, garlic, and ginger.
- Sprinkle in the turmeric, cumin, coriander, and red chili powders, stirring to combine. Allow the spices to toast slightly, releasing their flavors.
- Incorporate the Green Beans:
- Stir the blanched green beans into the skillet, ensuring they’re well coated with the spice mixture. Add the sliced green chili and salt to taste.
- Cook for 5-7 minutes, stirring occasionally, until the beans are tender but still offer a slight bite.
- Garnish and Serve:
- Remove from heat and transfer to a serving dish. Sprinkle with chopped fresh coriander leaves for an extra burst of flavor.
- Serve with lemon wedges on the side, allowing guests to add a splash of citrusy brightness to their spicy green beans.
This recipe showcases the beauty of green beans, transforming them into a spicy, zesty side dish that’s perfect alongside a variety of mains. Whether you’re pairing it with grilled meats for a hearty meal or alongside other vegetable dishes for a vibrant vegetarian feast, these zesty and spicy green beans are sure to become a new favorite in your culinary repertoire.