Edit ModuleShow Tags

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



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

Raise a Glass with New Zealand’s Sauvignon Blanc Pioneer, Bill Spence

It’s hard to separate New Zealand and Sauvignon Blanc these days, but we hear from a winemaker who first put them together.

Joan’s in the Park Still Has It

Approaching their four-year anniversary, Joan’s is still a culinary gem with an everyone-knows-your-name attitude

Shrimp, Avocado, and Assorted Greens Over Black Beans with Spicy Salsa Recipe

This Mexican-influenced main-dish salad is also extremely versatile: Substitute chicken, pork chops, or flank steak for the shrimp, and you have a totally transformed meal
Edit ModuleShow Tags

Comments may be edited for length, clarity, or appropriateness.

Add your comment:

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

Raise a Glass with New Zealand’s Sauvignon Blanc Pioneer, Bill Spence

It’s hard to separate New Zealand and Sauvignon Blanc these days, but we hear from a winemaker who first put them together.

Joan’s in the Park Still Has It

Approaching their four-year anniversary, Joan’s is still a culinary gem with an everyone-knows-your-name attitude

Shrimp, Avocado, and Assorted Greens Over Black Beans with Spicy Salsa Recipe

This Mexican-influenced main-dish salad is also extremely versatile: Substitute chicken, pork chops, or flank steak for the shrimp, and you have a totally transformed meal

Gluten-Free Banana Nut Bread Recipe

Banana bread fans can whip up this easy gluten-free loaf that rivals the traditional versions

Indeed Brewing Co. Rolls Out New IPA

Let it Roll arrives as Let it Ride winds down, to bring you an IPA year round
Edit ModuleShow Tags
Edit ModuleShow Tags