How to eat green beans differently? I present you an idea with this recipe Beans in Spicy SauceGreen beans served with a spicy tomato sauce with garlic and chili! I don’t know about you, but I, green beans, have always had a habit of eating them the same way: when they’re hot, it’s exactly like this (or with a little bit of meat gravy). that they accompany) and when they are in salads, it is accompanied by white onions or finely chopped shallots, a family heirloom.
I’m a big fan of green beans, I could eat them at every meal when it’s in season, but sometimes I get bored of them because even though it’s good, it’s always the same. So I looked for some way to eat my green beans differently, so I found little bundles. Yes, but that’s not what I was looking for, I wanted to go a little further than that.
To my delight, I found it in Ottolenghi’s book “Simple,” where he offers a recipe for green beans with red sauce and tofu. This sauce he calls “Red Sauce” struck me immediately. It reminded me of some, far away, butter beans (you know, beans like green beans but which are white/pale yellow) cooked in tomato sauce, a lot like salsify.
So here, we’re not at this extreme, but the combination of green beans and tomato sauce got me thinking! But those green beans in hot sauce have nothing to do with it…they taste so much better than the dish I remember.
I didn’t exactly reproduce the Ottolenghi recipe, but I was inspired by it. In particular, I added espelette pepper, which categorizes this dish into another universe, that of spicy dishes. Even though the presence of garlic brings out a slightly stronger and spicy side, chili peppers bring the perception of extra heat. It is a perfect accompaniment to Mediterranean cuisine! I especially served them with Mancha with meat and a salad of grated carrots with radishes. A true pleasure!
Ingredients for Hot Chutney
Over time, I realized that a good sauce requires a lot of small ingredients, each of which will play an important role in the cohesiveness and complexity of the dish. This sauce is no exception to this rule. It’s a balance between the acidity of tomato paste and lemon, the pungency of garlic, the sweetness of a little sugar, and all the benefits of spices.
I recommend you choose dried garlic clove but not germinate. They’ll be better. you can also usefresh garlicIt brings an extra-sweet side, but the garlic will accentuate the dish less, it’s up to you!
Tomato paste plays an important role because it is what will be the flavorful support of the sauce. I recommend you a double tomato paste For maximum flavor! I use one from the Mutti brand which I like Doppio Concentrato di Pomodoro. I’m not paid to tell you, but I can even recommend my favorite products from time to time!
For these green beans with hot chutney, I also used espelette pepper, This is one of the rare varieties of pepper that I manage to dose but above all to bear! it really goes well with smoked paprika And this ground cumin ,
green beans recipe with spicy sauce
I recommend you try these green beans with spicy tomato sauce to accompany your barbecue this summer, with a good prime rib, some marguez or even grilled chicken, it’s a real delight!
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