Green beans seem to take on a new, inclusive holiday identity when they’re cut in this Indian-inspired style and flavored with mustard seed and fresh ginger.
You will spend time chopping here, between the beans and shallots, so do yourself a favor and do the prep in advance. The cooking takes just a few minutes.
If you think you might miss the taste of a green bean casserole, top with a sprinkling of crispy fried shallots or onions.
Make ahead: The green beans can be cut and blanched up to 5 days in advance; cover with a barely damp paper towel and refrigerate in a zip-top bag.
Zippy Green Beans
Makes 8 to 12 servings.
Ingredients
Kosher or sea salt
4 pounds fresh green beans, trimmed and cut crosswise into ½-inch pieces
5 tablespoons coconut oil
1¼ teaspoons black mustard seed
1 cup minced shallots
2-inch piece peeled fresh ginger root, grated
½ teaspoon crushed red pepper flakes
Steps
Fill a large mixing bowl with cold water and ice cubes.
Boil a large pot of water over high heat. Add a generous few pinches of salt, then the cut green beans; cook for 30 seconds to 1 minute — until the beans are a brighter shade of green and are crisp-tender. Drain and transfer to the ice-water bath; drain once they are thoroughly cooled.
Meanwhile, heat the oil in a large saute pan over medium heat. Add the mustard seed; as soon as they start to pop and sputter, stir in the shallots. Cook for about 10 minutes, stirring occasionally, until they are lightly browned on the edges; reduce the heat as needed so they don’t burn or scorch.
Add the ginger and crushed red pepper, then the blanched green beans; toss to coat evenly and cook until just warmed through. Taste, and add salt, as needed. Serve warm, or at room temperature.
Based on a recipe from Washington chef-restaurateur K.N. Vinod.
Nutrition per serving: Calories: 110; Total Fat: 6g; Saturated Fat: 5g; Cholesterol: 0mg; Sodium: 35mg; Carbohydrates: 13g; Dietary Fiber: 5g; Sugars: 6g; Protein: 3g.