Prep 15 mins
Cook 20 mins
I'm always looking for another way to prepare green beans! This has a hint of asian flavor because of the peanut butter and sesame oil.
- 1 1⁄2 lbs fresh green beans
- 1⁄2 cup water
- 2 tablespoons creamy peanut butter
- 1 tablespoon gingerroot, peeled and grated (may substitute 1 tsp ground ginger)
- 1⁄4 teaspoon ground red pepper
- 1 large garlic clove, minced (make sure it's large, or substitute 2 small)
- 1 teaspoon peanut oil or 1 teaspoon sesame oil
- 1⁄2 teaspoon salt
- Wash the beans and remove the strings. Cook in a small amount of boiling water 10 to 12 minutes or until crisp-tender. Drain and set aside.
- Combine 1/2 cup water, creamy peanut butter, ginger, and ground red pepper. Set aside.
- Saute garlic in oil in a large skillet over medium heat, stirring constantly, until tender. Add reserved peanut butter mixture and salt; stir well. Add the reserved beans; cook over medium heat, stirring constantly, 4 minutes or until the beans are tender and the mixture is thoroughly heated. Serve immediately.
Very flavorful. I cut the salt in half, used ground ginger, and peanut oil. We thought the peanut flavor was unusual, but very good. Served with some ribeye steaks. Made for Zaar Stars.
Hubby loved it. Kids didnt. I used chunky peanut butter because I was out of creamy. Yumm!
Easy and yummmm. The spice was just pefect for us. Thanks for a lovely bean recipe.