I sometime struggle with certain veggies, not like in a eating way (I have no snuggle eating any veggie) but in a making something with that certain veggie kind of way, like I don't make anything out of them, I just eat them raw as they are. (That was terribly long winded and does it even make sense?) I don't find this to be a problem most of the time, but sometime I think I need to be less lazy about eating and maybe prepare a dish for a meal rather then just eating raw beans out of the garden for lunch.....I mean, I am not going to stop doing that but I am going to start being a little more creative and planning meals with a little more substance. Adding nuts is more substance right?
These beans were freaking fantastic. Blistered and charred, and not soggy and soft. They were perfect. (I like my veggies either raw or burnt) I made them late morning and was going to save them for dinner but the mr, Barb, and I ate them all just on snacking on them. Just a really good, A+ veggies situation here. Highly recommended, hot or cold. Almost beats a bean lunch in the garden. Almost.
The stuff. Green beans, almonds, garlic, ginger, soy, and a little oil.
Quick fast, rough chop the almonds and give them a toast in a dry skillet (you can skip this part if you have already toasted almonds)
And here would be the time to trim the beans if you are a person that does that. I am however, not a bean trimmer. But you must wash them, so give them a good rinse , and keep them a little wet. The moisture will help them cook.
Just washed beans go into a medium high hot skillet (add in a tablespoon of oil) and get a nice little cover to start the cooking process. Leave them alone for a few minutes, then remove lid and toss them around. Do that ever few minutes.
While the beans start cooking, mince the garlic and the ginger and add to the soy sauce.
Smells so good!
Beans have cooked for about 10 minutes here and are all nice and blistered and just about done so now add in the ginger garlic soy mixture and toss around. Keep cooking for a minute or two.
And now don't forget those almonds, mix those in too. Then it's into a bowl they go.
Green beans so good. Can't go wrong with these.
Have a marvelous weekend, maybe go pick some green beans!
Ginger Garlic Blistered Green Beans With Almonds
- About a pound of green beans (trimmed if you want to trim them)
- 2-3 cloves garlic
- 2 tablespoons freshly grated ginger
- 1/4 cup almonds
- 3 teaspoons soy sauce
- tablespoon oil
Rough chop almonds into small pieces and place in a dry skillet (meaning no oil). Turn heat on to medium high heat to toast for about 5 minutes or until you can start to smell the almonds and they are slightly browning. (you can skip the tasting part if your almonds are already toasted, jus chop them into small pieces)
Dump the almonds into bowl and set aside. Keep skillet on heat and add in the oil. Rinse beans off, keeping them damp, and very carefully, dump the damp beans into the hot skillet. Place a lid on beans and let cook about 4-5 minutes. In the meantime, mince garlic and ginger and combine with the soy sauce. After a few minutes, remove the lid from beans and toss the bean around. Keep doing this for another 8-10 minutes or until the beans are cooked though and blistered in places. Once the beans are cooked, dump the garlic ginger soy mixture into pan. Toss around and leave in pan for another minutes then stir the toasted almonds in. Transfer the whole bit of it into a big bowl or plate.
Eat right away or.. They taste freaking fanatic cold too.