Edit ModuleShow Tags

FreshTartSteph Recipe: Green Beans with Pork & Black Bean-Garlic Sauce


Published:

Green beans were the first vegetable that I genuinely liked. My grandparents grew them in their Clara City garden, and my Grandma Meyer would pick them fresh, boil them until they were tender, and serve them with lots of butter and salt. Alongside walleye fried crispy in...butter.

What was not to like?

I still like them the same way—yay for butter-n-salt!

It's also nice to change things up, like this dish which transforms green beans into a spicy, salty meal. A little pork, a little black bean-garlic sauce, a lot of sticky-savory deliciousness.

I realize as I type this: I've suggested the Asian equivalent of butter-n-salt. OK, maybe not much of a change. But it's still so, so good.
 

Green Beans with Pork & Black Bean-Garlic Sauce

Serves 4 as a side dish, 2 as a main course

1 lb. green beans, trimmed
1/4 lb. pork sausage or ground pork (I used pork breakfast sausage, specifically the pork breakfast sausage from Blue Gentian Farm)
1 small onion, thinly sliced
1 Tbsp. minced ginger
1/2 tsp. red pepper flakes
2 Tbsp. black bean-garlic sauce
2 tsp. Thai fish sauce
1/4 c. water
toasted sesame oil

Optional: chopped toasted almonds

Bring a saucepan of salted water to boil. When water boils, add green beans. After 3 minutes (water will not quite return to a boil), drain in a colander. Set aside.

In a large skillet over medium heat, brown the sausage and onion together. Stir in the minced ginger, red pepper flakes, black bean-garlic sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Transfer beans to a serving plate. Sprinkle with sesame oil and almonds (if using). Serve warm (not hot; the flavor will be better).
 

Edit ModuleShow Tags

Related Articles

Italian-Style Beef Brisket Recipe

You can’t ask for a more comforting dish as the weather turns crisp—plus the leftovers make for great classic French dip beef sandwiches.

Foodie Gifts

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge discuss new local edible gifts and stocking stuffers

Jamie Malone Takes Over the Kitchen at Grand Cafe

It's been two years since Malone left Sea Change with plans to open Brut, but now she's cooking in a resaturant once again
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Italian-Style Beef Brisket Recipe

You can’t ask for a more comforting dish as the weather turns crisp—plus the leftovers make for great classic French dip beef sandwiches.

Foodie Gifts

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge discuss new local edible gifts and stocking stuffers

Jamie Malone Takes Over the Kitchen at Grand Cafe

It's been two years since Malone left Sea Change with plans to open Brut, but now she's cooking in a resaturant once again

Three Things to Eat: November 28-December 4

Food critic Joy Summers recommends what to eat and drink around the state this week, including poticia, soup, and wine

New Restaurants at Mall of America

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge share new spots to eat during a day of shopping
Edit ModuleShow Tags
Edit ModuleShow Tags