Even if you're a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans, which can provide balance to all the rich items on the menu. Plus, this streamlined dish, which needs just a brief rewarming on top of the stove before serving, won't contribute to a last-minute traffic jam in the oven.
成分
Makes 8 servings
Step 1
In large potboiling salted water, cook beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)
Step 2
In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Add cashews and sauté 1 minute. Stir in salt and pepper. (Green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.) Transfer to serving dish and serve immediately.
The green beans can be blanched up to 1 day ahead, but be sure to wrap them in paper towels before refrigerating to soak up excess moisture. Even stored like this, they'll last only 1 day before sogginess sets in.
How would you rate Green Beans with Ginger and Cashews?
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Reviews (27)
Back to TopThis was a fine addition to our Thanksgiving meal. My only change was to cut the amounts for my small family. We did enjoy it. Oh I did use those lovely, thin French beans.
Anonymous
cape cod MA
12/6/2016
Very good! I didn't add the salt at the end as I thought it was plenty salty with salted cashews, chicken broth, and salted butter. I think next time I'll add whole garlic cloves with the ginger.
Anonymous
Over there
5/11/2016
I first made these green beans for Thanksgiving five or six years ago, and they have become my required contribution every year since. Even those who who say they don't normally like green beans have been won over by this dish. I would agree with other reviewers in describing the flavor as less Asian-stir-fry and more old-world-gingered-savory holiday fare… Highly recommended! One of my favorite recipes, all around. Also worth noting is that the recipe is refreshingly simple, and doesn't take long to make. Blanching the green beans the day before works well to make the dish easy to whip up right before serving. I often reduce the butter a little bit, and I've never noticed the difference. Also, I substitute vegetarian stock and it works fine.
faithpurvis
Seattle, WA
11/24/2015
This has become a classic in my household. Prepared as specified is unexpected delicious and it had a consistent track record of pleasing guests who are not much not veggies.
AlbertoRama
Atlanta, GA
1/25/2015
Made this as a side for Thanksgiving dinner. I was really easy to make- I blanched the green beans early in the day and stored them in the fridge as suggested and the beans turned out tender and crisp. My cranberry sauce had ginger in it, which I think complimented the green beans. It was nice to have something lighter tasting to break up all the starchy, rich (but delicious) sides. Would also make a great side dish for most dinners.
alipali
圣芭芭拉,
12/4/2011
This recipe was a winner, even with my husband who does not like anything veggie-related. It was easy to prepare and turned out great!
NessieCD
New Haven, CT
11/25/2011
I would probably give this 2.5 forks if it would let me. These green beans were good, different from what I'm used to, but they had good flavor. I would probably use less ginger next time (I didn't really measure to the specifications of the recipe) The crunchiness of the cashews is a nice change to regular green beans. I'll make this one again with less ginger and cashews so the taste of the green beans comes out a little more.
NurseAsh2011
Lancaster, PA
1/11/2011
I'm not a huge fan of green bean casserole, but I definitely think that green beans should be a part of Thanksgiving, so I made this as directed. It was nice to have it on the plate with all the other heavy starches, helped to cut the heaviness a bit. Next time I make it I might try olive oil instead of butter just to make it a bit healthier, the flavors were a good combination.
abgrover
Brooklyn, NY
11/25/2010
I made this last night for a dinner party and it was a smash hit. I will definitely make this again and again....
designergal
Calgary, Canada
11/29/2009
I made this for Thanksgiving. It was delicious, got rave reviews and guests requested the recipe. Only change was substituting vegetable broth for chicken broth so that vegetarians could enjoy it also.
Anonymous
San Francisco Bay Area
11/28/2009
This dish was amazing. I didn't tweak a thing and even after making it, I would keep the recipe as is!
jmarsey
Austin, TX
12/23/2008
Love this dish, very easy to make and delicious!! I think the buttery ginger indeed adds a festive holiday flavour, more reminiscent of German/Dutch Christmas spiced cookies than Asian food. A real treat.
KinakoJam
New Zealand/Germany
12/22/2008
This recipe is absolutely delicious! It was well liked even by the most picky non-vegetable eaters!!
abartleson
12/5/2008
I made this for Thanksgiving as is and received rave reviews. I also made it for a weekday dinner with carrots. I added a handful of raisins to the carrots while steaming and a sprinkle of cinnamon to the ginger butter before adding in the carrots. Delicious!!
wbbraun
11/30/2008
I'm not usually a fan of green beans, but this was an awesome recipe! Even my husband liked it - will make again! YUM!
arikahage
11/28/2008
