I love string beans…especially when they are steamed to a perfect crispness…I love that snap!
Serves 4 to 6, with enough for leftovers
- 1 pound of fresh organic string beans
- 4 Tablespoons ghee, butter, or olive oil
- 2 to 4 shallots or one medium red or white onion
- 2 to 4 teaspoons of salt
- 1 fresh green chili — use to taste, starting with less
- 2 to 4 inches of peeled grated ginger
- One whole squeezed lemon, more to taste
Wash and snip the ends off the string beans. I love hearing that crisp break.
In a large pan, heat several tablespoons of ghee, butter, or coconut oil on medium. When hot, add the chopped onions. Stir and cook for 8 to 10 minutes, letting them color but not burn. Turn the heat to low, add the string beans and let the oil and onions coat the string beans. Add a few tablespoons of water to help crisp cook the string beans. Cover pot with a lid to steam the string beans. Let cook for 4 to 6 minutes, you don’t want to let them cook too long or they will be limp. Add the finely grated ginger, toss to coat.
Taste for seasoning, adding sea salt and fresh lemon to balance the flavors.
This is a perfect dish to serve with chicken or fish, with kichadi or as a light meal with a fresh salad. This dish holds up well and is great to carry to a picnic or potluck.