R | Green Beans & Shallots

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THE STORY: It’s always a proud moment when you get to cook something straight from the garden. With all the restaurants nowadays boasted farm to table fresh, the great bean harvest this year means that I can have these 15 minutes fresh from the vine! We grow a variety of beans from year to year but this wide flat variety is a favourite this season.

INGREDIENTS: Serves 2-3

  • 10 – 15 Italian green beans
  • 1 shallot
  • 1/4 – 1/2 cups water
  • toasted sesame seeds
  • canola / cooking oil
  • soy sauce, salt + pepper to taste

Optional: Try substituting a small onion instead of shallots.

HOW TO COOK:

  1. PREPARE: Cut green beans on the diagonal into julienne slices. Chop shallot to similar size. Toast sesame seeds in a dry frying pan on low heat, moving them around until you have an even lightly golden brown colour.
  2. [Medium heat] With a swirl of oil in your pot, cook shallots until softened, aromatic and slightly golden brown.
  3. [Medium to High heat] Add green beans, an extra swirl of cooking oil and stir fry in pan while moving beans consistently to avoid burning until they turn a bright green.
  4. [Medium-low heat] Add water, turn down the heat then cover and simmer for about 3 minutes until beans are cooked all the way through. Check every 30 seconds or so.
  5. [Medium to High heat] Cook off any remaining liquid. Add a dash of soy sauce. Mix quickly until all beans are evenly coated. Take off heat immediately to prevent soy sauce from burning.
  6. Garnish with toasted sesame seeds and enjoy!

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TIPS & THOUGHTS:

  • If Italian beans are hard to find, this recipe can be made with any kind of bean. Cooking time will need to be adjusted depending on the type of bean used and the size of the pieces cut.
  • Take it easy when adding the water in the last step. Start off with less and add more as you check on the beans. I often make the mistake of putting in too much at once and overcooking them!
  • This recipe would also be delicious with a bit of smashed garlic. Add them in first with the oil until they soften and become aromatic, then add your beans and cook as usual.

4 thoughts on “R | Green Beans & Shallots

  1. Saw this recipe on YouTube and can’t wait to try it.
    I like the idea of taking leftovers to work for lunch the following day.
    Just started watching your channel, and really enjoy your natural presentation.
    Keep up the great work!

    Like

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