It happens without fail…every time. When I am attending a big get-together and asked to supply a dish…it’s a vegetable. I can count on it. I can place money on that bet and win every time. Perhaps, in this group of people, it’s because I’m the only vegetarian…so it just makes sense. Regardless…sometimes getting a bit creative with a vegetable can be a task. Anyone can bring those steam-in-the-bag veggies and just give them a quick nuke in the microwave…but that’s not my style. Not anymore.
So, it came as no surprise to me on Thanksgiving that I was asked to supply the vegetable dish for the meal with my roomie’s family. At first, I thought of doing my famous confetti corn dish, but I had received 24 ounces of green beans in my CSA bin (along with a plethora of Thanksgiving veggies and fruits…that I probably could have cooked all the side dishes had I been allowed), so I changed my mind. But…how to dress up green beans and make them…interesting?
Well, for that I turned my attention to a Top Chef. No joke. I found a recipe on the Internet from Stephanie Izard (Season 4 winner of Top Chef, and the first female winner). The recipe was for her restaurants green beans, known as Girl and the Goat Magic Beans. It sounded…really good. And I only had to make a few minor adjustments to make it fit into my diet. Like…I didn’t use fish sauce, I just used more tamari sauce instead. That sort of thing.
The recipe was super-easy to prep for and really easy to prepare. Better yet…it was enjoyed by all at the table. These really are magic beans. Delicious green beans everyone will love. And the recipe…is below.
Girl and the Goat Magic Beans (Green Beans) – adapted from Stephanie Izard’s recipe
Time: Prep 15 minutes; Cook 15 minutes
- 24 ounces green beans, stems trimmed
- 4 fluid ounces olive oil
- 1 shallot, sliced in small rings
- 4 ounces lemon juice
- 5 ounces fish sauce (I replaced with San-J Gluten-Free Low Sodium Tamari Sauce)
- 2.5 ounces soy sauce (I used San-J Gluten-Free Low Sodium Tamari Sauce)
- 1 tablespoon Dijon mustard
- 3/4 teaspoon Sriracha
- 3 cloves garlic
- 1 cup mayonnaise (I use Trader Joe’s Reduced Fat Vegan Mayonnaise)
- cashews (I used walnuts…but your favorite nut will do…or leave out if you have a nut allergy)
Make the green bean dressing (yields 2 cups):
Combine lemon juice, fish sauce, soy, Dijon and sriracha. Transfer to blender, add garlic and emulsify with oil.
Make the aioli:
In a bowl, combine 1/3 cup of the green bean dressing (above) with 1 cup mayonnaise. Whisk together. Set aside.
Make the green beans:
Wash and trim the stems off the green beans.
In a large frying pan, heat a small amount of oil. Add the green beans and some sliced shallots for flavor.
Add enough vinaigrette to coat the green beans. Cover and allow to steam.
Add a handful or two of cashews (or nut of your choice) for flavor. Season with salt.
Transfer to a serving dish and drizzle with aioli.
Stephanie Izard has said that her restaurant gets compliments for its vegetable dishes all the time. That being said…there is a reason for that. These were some of the best green beans I have ever eaten. The dressing and aioli really stepped up the flavor. And, the addition of the walnuts added a necessary texture to them. I would make these again in a heartbeat. Normally not a huge fan of green beans, these were fantastic.
There is a reason Stephanie won Top Chef all those years ago. With recipes like this…she’s winning over fans of her food even now. Even little home chef’s like me.
Want to dress up your green beans differently, I highly encourage you to give this recipe a shot. I wasn’t disappointed. My roomie’s family wasn’t disappointed. I promise…you won’t be either.