Smashed Green Bean Salad | Epicurious Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

30 minutes
Total Time

1 hour 30 minutes

Don’t cook your green beans this Thanksgiving: smash them and keep them raw instead. This process, which is frequently used in Thai cooking, softens the beans and breaks them open to fully absorb a tangy, citrusy dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.

Ingredients

8–10 servings

¼ cup fresh lime juice

¼ cup fresh orange juice

¼ cup unseasoned rice wine vinegar

1 Tbsp. kosher salt

2 tsp. fish sauce

1½ tsp. sugar

½ tsp. crushed red pepper flakes

2 lb. green beans, trimmed

½ red onion, thinly sliced

2 Tbsp. neutral oil (such as sunflower or grapeseed)

½ cup coarsely crushed roasted salted peanuts

½ cup store-bought crispy fried shallots

Step 1
Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
Step 2
Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
Step 3
Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.

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Reviews (10)

This was a perfect complement to Thanksgiving cuisine. Everyone loved it. I absolutely intend to make it for other occasions. I followed the recipe as written and didn't find blanching necessary.
- JAM
- Los Angeles
- 11/26/2021
Rather than smashing the beans, I "frenched" them, using one of those little "frenching" gizmos. I then steamed the frenched beans for just a minute or two and plunged them into ice-water to cool. Otherwise, I observed the recipe to the letter -- and served at room temperature. It was great! I'll save this recipe for Christmas dinner (I'm from Canada, and our Thanksgiving had already passed when I saw this recipe). It would also be fantastic for summer patio fare.
- Carel
- Sidney, BC
- 11/22/2021
@ kathylu Warwick, NY Who says "oriental" anymore? Are you from the Stone Age? Do you have any self-awareness? Troglodytes ...
- Anonymous
- Washington D.C.
- 11/11/2021
This is delicious, and an excellent complement to the usual Thanksgiving fare. I blanched the beans, as per another reviewer, and it was a hit with all of the adults at the table.
- lccmalone
- Paris, France
- 11/28/2020
Three out of four at dinner loved this. #4 never likes any vinegar flavor, so no surprise there. I think this could be adapted to other veggies, too.
- sis3@cfu.net
- Key Largo, FL
- 2/17/2020
Family did not like at all. Too oriental for their taste on Thanksgiving table. While I love oriental food even I didn’t care for it. Can’t change my rating. Tried for 1 fork but could not change from 3. I did NOT hit 3 forks—??
- kathylu
- Warwick, NY
- 12/6/2019
Great flavors. I smashed the beans outside of a bag on a large cutting board. Must use only the freshest beans. Once smashed open, I didn't smash them enough so tasted pretty raw after marinated. Worth repeating though, but will smash better.
- bmacmichael
- Durham NC
- 11/29/2019
Made it for thanksgiving- and it was great. Light and refreshing and good counterpoint to the other heavy stuff. Also good texture that’s a departure from all the mushy stuff. And all the work was done ahead.
- chandrpr
- Minneapolis, MN
- 11/29/2019
Wow - made this for a Friendsgiving and it was unanimously voted as the favorite dish of the evening. It was delicious, fresh, and the perfect counterbalance to the traditionally rich flavors of Thanksgiving dishes. We marinated the green beans overnight which gave them flavor throughout, and they still maintained their raw crunch. I also broke them up with my hands a bit before marinating so they were in smaller pieces for eating. Make sure you really add the full amount of lime juice it requires (it was more limes than I expected!). You won't regret adding this dish to your lineup, and it requires nearly zero prep on the day of eating. Definitely making this one next year!!
- chefhayhayanne
- San Francisco
- 11/25/2019
Bashing the green beans was fun, but the beans were still pretty crunchy after marinating. I would blanch them first in boiling water then cold if I make this again. The sauce is very tasty - tangy, bright and sharp. I did not use the peanuts.
- kcgreen
- Monterey, CA
- 11/25/2019