• Liz Talley - Urban Graze

Beans with Lemon and Peanuts

Zingy, spicy, and peanuty goodness!

3-4 c. trimmed green, yellow, and/or purple beans, steamed to crisp-tender

Olive oil

¼ c. minced or thin-slivered green or sweet onion

½” pc. fresh ginger, minced or grated

1 clove garlic, minced or pressed

Pinch of coriander (or cumin)

¼ c. roasted, salted peanuts

½ tsp. lemon zest

1 Tbsp. lemon juice

½ tsp. honey

2 Tbsp. snipped lemon basil or lemon balm leaves

Salt and pepper

Saute onion in 2 tsp. olive oil, until soft and fragrant, just 1-2 minutes. Add ginger, garlic, and coriander, saute 1 minute more, then transfer to a small bowl and set aside.

In same skillet, add 2 tsp. more olive oil, and saute peanuts over medium-

high heat until they’re golden, about 2 minutes. Stir often. Remove from heat and spread nuts onto a folded paper towel. When cool, coarsely chop.

Whisk together lemon zest, juice, honey, 2 Tbsp. olive oil and the reserved onion mixture.

In a large bowl toss beans lightly with lemon basil leaves and the lemon dressing. Season with salt and pepper, and garnish with peanuts.

Recipe created or adapted by Liz Talley, Urban Graze

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