SPICY GREEN BEANS
You can buy chili oil in Asian markets or in the ethnic foods section of the supermarket. You can also substitute with olive oil and a pinch of red chili flakes or use recipe #175117. Most of the recipe can be made in advance, and you can quickly finish the beans at the last minute. This is from Firehouse Food: Cooking with San Francisco's Firefighters. Edit: You may want to start with 1 tablespoon of chili oil and adjust to your liking.
Provided by cookiedog
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare an ice bath by filling a large bowl with water and ice.
- Bring a large pot of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes.
- Using a slotted spoon, transfer the beans to the ice bath; this will stop the cooking process so that the beans remain crisp. When the beans have cooled, transfer them to a colander and allow them to drain completely. Spread them on paper towels to dry. Set aside.
- Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the bacon and continue to cook for 5 minutes, or until the bacon is crisp and the onion is golden. Using a slotted spoon, transfer the bacon and onion to a plate lined with paper towels, leaving as much fat in the pan as possible. Discard the fat, wipe the skillet with a paper towel, and put the pan back on the heat. Add the chili oil and the green beans; saute the green beans for 3 minutes. Toss in the bacon mixture, stirring until heated through. Season to taste with salt and pepper.
Nutrition Facts : Calories 158.2, Fat 13.2, SaturatedFat 3.5, Cholesterol 12.9, Sodium 163.9, Carbohydrate 7.4, Fiber 2.8, Sugar 1.9, Protein 3.8
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