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Sticky tamarind and peanut green beans recipe
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These speedy, sticky green beans are incredibly moreish and make a great side dish for chicken, fish or steak. They'd also be delicious served alongside a Thai curry. A flavour-packed way to grab one of your 5-a-day! See method
Ingredients
- 60g unsalted jumbo peanuts
- 1 tbsp rapeseed oil
- 4 echalion shallots, halved and thinly sliced
- 1 large garlic clove, crushed
- 2 x 200g packs fine beans, trimmed
- 1 red chilli, thinly sliced (optional)
For the sticky tamarind sauce
- 1 tbsp tamarind paste
- 1½ tbsp reduced-salt soy sauce
- 1 tbsp maple syrup
1 of your 5-a-day and a source of protein
Each serving contains
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Energy
780kj
187kcal
9%
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Fat
11g
16%
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Saturates
2g
9%
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Sugars
9g
10%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 11.8g
Protein 7.4g
Fibre 5.3g
Method
- Toast the peanuts in a dry frying pan for 3-4 mins until golden; tip onto a board, roughly chop.
- Heat the rapeseed oil in the empty pan over a medium heat and fry the echalion shallots for 8-10 mins until golden, adding the crushed garlic clove for the last 2 mins. Transfer a ¼ to a bowl and set aside, leaving the rest in the pan.
- Meanwhile, boil the fine green beans, in a saucepan for 4-5 mins until tender but still with some bite. Drain and steam-dry for a few mins.
- Whisk together the tamarind paste, reduced-salt soy sauce and maple syrup, add to the frying pan and bubble for 1 min or until thickened slightly.
- Tip in the beans and half the peanuts and cook for another 1 min to heat through and coat in the sauce.
- Transfer to a platter, then scatter over the remaining shallots and peanuts, and thinly sliced red chilli to serve, if you like.
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