If you're tired of the same old steamed green beans, we've got the perfect dish for you. Jenn Louis shares her recipe for Israeli green beans, fried and tossed with cilantro vinaigrette, cashews, mint and apricots. They're tangy, sour, sweet, salty and herbaceous, making the dish the one vegetable side to rule them all.
We love the tart chewiness of dried apricots, but if you can get your hands on fresh ones, use them. Simply slice them into thin wedges and toss them with the green beans.
Israeli Green Beans with Ras el Hanout
Recipe adapted from Jenn Louis, Ray, Portland, OR
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
1 cup cilantro, stems and leaves
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons orange juice
1 garlic clove
One ½-inch piece ginger, peeled
Vegetable oil, for frying
1 pound haricots verts or green beans, trimmed
⅓ cup mint leaves
¼ cup cashews, roughly chopped
¼ cup dried apricots, thinly sliced
1 tablespoon ras el hanout
Kosher salt, to taste
1. In a blender, purée the cilantro, olive oil, juices, garlic and ginger until smooth. Set aside.
2. In a medium Dutch oven, heat 2 inches of vegetable oil to 350°. Add the green beans to the Dutch oven and fry until tender, 1 to 2 minutes. Using a metal spider, transfer the beans to a large heatproof bowl.
3. Add the remaining ingredients and the reserved cilantro vinaigrette to the bowl of green beans and toss to coat. Transfer to a platter and serve.