Wrinkled Asian-Style Green Beans

Have you ever eaten those additively delicious green beans found at Chinese buffets?  Well now you can make them in your very own kitchen.  I'm thrilled to be able to share this excellent recipe.

Wrinkled Asian-Style Green Beans

makes 6 servings

Printable Recipe

Ingredients

• 1 pound thin green beans, washed and trimmed (I like French Haricot Verts)

• 1 teaspoon peanut oil

• 1 tablespoon peanut oil

• 1 large clove garlic, minced

• 1 tablespoon ginger paste (or fresh minced ginger)

• 2 scallions, sliced

• 1/2 teaspoon chili paste (like sambal oelek)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

Directions

1. Preheat oven to 475F.

2. Toss the beans with 1 teaspoon of oil; place on a sheet pan and roast for 15-20 minutes, flipping halfway through.

3. Remove from oven when they look shriveled and begin to brown; set aside.

4. In a large saute pan, heat remaining tablespoon of oil.

5. Saute garlic, ginger, and scallions for about 30 seconds or until fragrant.

6. Lower heat and add chili paste, soy sauce, and sesame oil.

7. Add precooked green beans and toss to coat. Serve.

Recipe adapted from Everyday Healthy Everyday Delicious

Cannellini Bean Salad with Sun-Dried Tomato Pesto

One of the things I like most about summer meals are the endless salads one can serve. This one is fairly substantial, both in texture and flavor.  The cannellini beans are hearty and the sun-dried tomato pesto packs a punch.  You'll have leftover sun-dried tomato pesto so plan to freeze it for later (delish on pasta or slathered on crostini).

Items used to make this recipe:

(affiliate links)

• sun dried tomatoes https://amzn.to/2xRqEWW

• cannellini benas https://amzn.to/35KhKH1

• balsamic vinegar https://amzn.to/3couaHq

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Cannellini Bean Salad with Sun-Dried Tomato Pesto

serves 8-10

Printable Recipe

Ingredients

• 32 ounces canned cannellini beans, drained

• 2 cup chopped ripe tomatoes

• 4 ounces oil-packed sun-dried tomatoes, drained*

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped garlic

• 1/4 cup pine nuts

• 3 tablespoons chopped onion

• 2 tablespoons red wine vinegar

• 1/4 cup balsamic vinegar

• 1 tablespoon tomato paste

• 1/3 cup crushed tomatoes

• 1/2 cup extra virgin olive oil

• 1/2 cup grated Parmesan cheese

• salt and pepper to taste

• basil for garnish

Directions

1. Place drained cannellini beans and chopped tomatoes in a medium bowl.

2. In a food processor, combine the remaining ingredients and pulse until a grainy paste forms.  IMPORTANT - carefully taste and adjust seasoning with salt and pepper if needed.

3. Toss just enough pesto with the cannellini beans and chopped tomatoes to coat well (freeze leftover pesto).

4. Garnish with chopped basil.  Best served at room temperature.

Note

• If using sun-dried tomatoes that are not packed in oil, place them in a bowl and cover with warm water for 5 minutes to soften, then drain and proceed with recipe as directed.

adapted from allrecipes.com