Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
Don’t cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.
- 8–10 servings
- Active Time
- 30 minutes
- Total Time
- 1 hour 30 minutes
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup unseasoned rice wine vinegar
- 1 Tbsp. kosher salt
- 2 tsp. fish sauce
- 1 1/2 tsp. sugar
- 1/2 tsp. crushed red pepper flakes
- 2 lb. green beans, trimmed
- 1/2 red onion, thinly sliced
- 2 Tbsp. neutral oil (such as sunflower or grapeseed)
- 1/2 cup coarsely crushed roasted salted peanuts
- 1/2 cup store-bought crispy fried shallots
- 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.
- 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.
- 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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