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Active Time
5 min
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Total Time
15分钟
These crisp-tender, mildly spiced beans are novel enough to be interesting, familiar enough to be comforting.
Ingredients
Makes 4 servings
Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.
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Reviews (7)
Back to TopI've made this dish several times and it seems to be more delicious everytime. Being from the caribbean my variations include adding an extra teaspoon of Curry Powder, 1/2 teaspoon of Tumeric, and a little of my homemade Habanero Pepper Sauce. I also cook it for about 10 minutes more, since I love when they are tender not crisp. I'm not a Chef, I just like to experiment in the kitchen.
GeorgeAl
Grenada, Caribbean
12/18/2014
Sauteed shallots, mild poblano peppers and half of a long hot pepper first, then added 1/2 tsp garam masala and 1/4 tsp curry powder. Substituted smoked green serrano powder for cayenne pepper, and added fresh cilantro at the end. Spicy, but balanced. Will use a bit less water next time because I like the beans a bit more crispy.
cchamp2
Mount Vernon, NY
10/10/2013
i didn't have enough beans, so I also included onions and green pepper to make up the difference...it was AMAZING!! I really loved it, although I would say it makes 2 servings, not 4. no way would i split that between 4 people. it was way too delicious!
buttr
brooklyn, ny
8/28/2009
i used olive oil instead of butter, reduced the water to about 1/2 cup, used haricots vert and put all in a zip-lock to marinate for a couple of hours. very easy/very tasty.
Anonymous
hinsdale, IL
4/18/2007
I've made this recipe several times. I reduce the amount of butter and put all the ingredients in the pan at once to make for an even easier, healthier dish.
bettrnettr
Redlands, CA
8/14/2006
I've made this dish twice. The second time I liked it better because I parboiled the beans before transferring to pan. Diverging a bit from the recipe, I omitted the water. This allowed the spices and flavor to stick better to the beans. I also cooked them until they were a bit browned from sauteeing.
Anonymous
NY, NY
7/5/2006
A simple but great change from plain old green beans. Jazzes them up with the curry and just a little butter. An easy weeknight side dish.
russg140
Hudson, NY
6/6/2006
