Veggies

Spicy Blistered Green Beans

You won’t believe the flavor you can get from only a few ingredients in this Spicy Blistered Green Bean recipe

Really.  I kid you not

And it takes very little prep time and only a few minutes of actual cook time

Pan to table in record speed!

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Get your pan smoking hot with a few swirls of olive oil and add in one pound of trimmed, fresh green beans

You can also use a wok for this recipe but it’s probably the only kitchen tool we don’t have

Shake the pan so they’re all covered in olive oil

It’ll take about 5 or 6 minutes and  they’ll start to blister and make popping noises

Add in 1/2 teaspoon of crushed red pepper

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Give the pan another shake so the red pepper is evenly distributed

Squeeze in 1/2 of a fresh orange and 1 tablespoon of soy sauce

Toss to coat every bean and keep the pan moving!  Now that there’s sweet oj and soy it will caramelize quickly

Caramelize = good, burnt = bad

Give a quick stir and serve up this spicy and delicious side!

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Enjoy!

Simply Sundays! ~ Spicy Blistered Green Beans

  • Servings: 4
  • Time: 5 minutes prep, 8-10 minutes cook
  • Difficulty: Easy
  • Print

Ingredients

1 pound of trimmed, fresh green beans

A few swirls of olive oil

1/2 teaspoon of crushed red pepper

1/2 of a fresh orange, juiced

1 tablespoon of soy sauce

Directions

Get your pan smoking hot with a few swirls of olive oil and add in one pound of trimmed, fresh green beans

Shake the pan so they’re all covered in olive oil

It’ll take about 5 or 6 minutes and  they’ll start to blister and make popping noises

Add in 1/2 teaspoon of crushed red pepper; Give the pan another shake so the red pepper is evenly distributed

Squeeze in 1/2 of a fresh orange and 1 tablespoon of soy sauce, stir to combine

Tools used to make this recipe

OXO Good Grips Wooden Reamer

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set

Mini Prep Bowls (4-pack 3.5 inches diameter)

Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch

© Simply Sundays 2016
All rights reserved

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