With Thanksgiving just around the corner, fresh green beans are in abundance in the markets. But we wanted to give you more options than just the typical American green bean casserole. Although green bean casserole can be DELICIOUS when it’s made from scratch (no canned beans or soup here!), sometimes it’s nice to have an option that’s a little lighter. Yes, this recipe has soy sauce which is high in sodium, but you are using fresh ingredients which makes a huge health and flavor difference. And when you think about all the sodium and preservatives in canned green beans and condensed cream of mushroom soup, well, is it really an issue? However, you can still cut down the sodium by using a low sodium soy sauce or liquid aminos. Now, let’s get to it!
**Note: Because of the chili paste, this recipe does have a little heat to it!**
1 lb fresh green beans
2 Tbs sesame oil
3-4 cloves of garlic, minced
1 onion, sliced or about ½ lb of frozen pearl onions
1 tsp chili paste
¼ cup soy sauce or liquid aminos
¼ cup water
1 tsp sesame seeds (optional)
Blanching Green Beans: Rinse green beans well and trim off the stem ends. Fill a large stock pot with water, about 8 cups. Add 1 tsp salt and bring water to a rolling boil. Add the green beans to the water and allow to boil until tender and bright green, about 2-4 minutes (I like mine soft, so I go the full 4 minutes). Remove beans from water and immediately rinse with cold water or plunge into ice water to stop the cooking process. Set cooled beans aside.
**Note: You can blanch the beans ahead of time (we recommend no more than a day ahead) and store them in the refrigerator until they’re ready for use.**
In a heavy bottomed saute pan, add the sesame oil and garlic. Saute garlic on medium-high heat until golden brown, but be very careful not to burn as garlic cooks quickly.
Add the onions, saute them for about 1 minute, then turn the heat down to medium-low.
Add the soy sauce, chili paste and water and simmer for about 15 minutes, stirring occasionally, until liquid has reduced by about half.
Add the green beans to the pan and cook for another 5 minutes or until beans are heated through. Garnish with sesame seeds, if desired. Enjoy!