Smoked String Beans
Constantly coming up with new side dishes is almost like a part time job. I find it difficult to spice up my side dish repertoire when I’m dealing with selective veggie eaters. This is why I decided I no longer care about who eats what. I am now making whatever I feel like making and if they don’t like it they won’t eat it. I have also discovered that by doing this people end up eating, and liking, something they don’t normally eat because it’s their only option and therefore they are forced to try it.
I was getting bored with broc and while at the Larchmont Farmers Market I saw some gorgeous string beans and just couldn’t resist. This recipe is easy, a twist on the classic sautéed greens and a great side, I know this because there were none left.
*The paprika in the recipe is what gives the “smoky” flavor to the dish.
Serves about 6 people.
What you’ll need:
- Paring knife
- Garlic peeler - buy this one: http://www.amazon.com/Silicone-Garlic-Peeler/dp/B0042O4W5E
- Sauté Pan
- 1 lb. String Beans – ends removed
- 2 Tbsp. Butter
- 4 Garlic Cloves finely chopped
- ½ tbsp. Paprika
- ½ Tsp. Red Pepper Flakes
- Salt and Pepper to taste
In a sauté pan heat your butter on high until melted. Add the garlic and reduce the flame to medium low heat so you don’t burn the garlic. Once the garlic is tossed around in the butter – about a minute or two, add the string beans. Stir the string beans into the garlic butter and coat well. Keep tossing for another 5 minutes and add the paprika, red pepper, salt and pepper and stir for another 5 -8 minutes on high heat or until the string beans are at your desired level of doneness (I like mine well done so I keep them on the pan longer). Once done, remove from the pan, plate and serve.