The inspiration/idea for this recipe came one evening as I was sitting out on my balcony reading through Burma by Naomi Duguid. Burma is more than just a cookbook. It is a book filled with beautiful pictures of food as well stunning visuals of Burmese life. You can actually learn quite a bit from this book and I find it incredibly interesting. So much detail is provided about the country’s traditional food, you can’t help but want to learn more and most of all taste some of it! I would recommend this book to anyone. It is simply amazing.
The recipe that inspired me for this green bean recipe was a simple dish called long-bean salad with roasted peanuts. It called for fish sauce, roasted peanuts, fried shallots, shallot oil and lime. As you will see I changed the recipe by using cashews instead, using sesame oil, dropping the fish sauce and adding cilantro.
You may notice that in the instructions the beans are cut in half but in the picture they are whole. After having made and eaten the dish I decided I thought it was better to cut them in half. Cutting them in half will allow you to get more cashews and shallots with the beans in each mouthful. Isn’t that the point? Get all that delicious stuff in your mouth at the same time and enjoy.
Green beans are in season now so get on those fresh local beans while you still can.
I am off to Niagara on the Lake to do some wine tasting. This is my first time visiting the region and I am super stoked! Not a bad way to celebrate your birthday.
I will check back in next week with a new recipe and let you know how it was. Enjoy the weekend everyone!
Green Beans with Fried Shallots and Cashews
- 500g green beans, tips removed and cut in half
- 1 large shallot, peeled and thinly sliced
- ½ cup unsalted cashews
- 2 tbsp coconut oil
- juice of 1 lime
- handful cilantro leaves, chopped
- salt and pepper to taste
- 1 tablespoon sesame oil, or to taste
- Heat the coconut oil in a frying pan on medium heat. Add the shallots and fry for 5 minutes, stirring regularly. Add the cashews and continue to fry for another 5 minutes until everything is nice and browned.
- Meanwhile bring a medium pot of water to boil. Boil the beans for about 5 mins, until cooked but still a little crunchy. Drain.
- In a bowl combine the beans with the shallots and cashews. Add the sesame oil, cilantro and juice of ½ lime. Season with salt and pepper. Mix well to coat the beans. Taste and adjust seasoning. Feel free to add a little more oil or lime juice, and salt and pepper if you want.
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