I admit it, I’m the Heat Miser. I like warm weather and I love spicy food. Looking at this week’s recipes you probably already knew that. If I had my druthers I’d live in a tropical climate and eat peppers on the daily. But alas, I live in the Chicago area, and things are about to get icy. Thankfully, I can keep ingesting heat, like these flash fried green beans, and hibernate under soft blankets until the warm breezes of summer come back to me.
This spicy green bean recipe is perfect for all of you who love a little fire on your tongue. And if you don’t like the heat, leave out the peppers. It’s all good, no matter what your preference is.
Since Thanksgiving is just around the corner, promising us that annual food baby belly, I thought that this would be the perfect time to share Alex’s favorite holiday side dish recipe with you. She LOVES my spicy pan fried green beans, as does the rest of the family. This simple five ingredient recipe takes green beans to a special place, and it’s healthy, unlike so many cheesy green bean casseroles I’ve been seeing on the web lately.
How to make Spicy Pan Fried Green Beans
To make this ten minute recipe you’re going to need the following ingredients:
One pound of fresh green beans
One large red bell pepper
One large shallot
One tablespoon of extra virgin olive oil
One tablespoon of crushed red peppers
Notice all of the ones? This is one of those recipes that you won’t need to dig out of your archives when you want to make it. Just remember the number one for each simple ingredient and you’ll be able to recall how to make it without looking it up.
Once you have all of the ingredients it’s time to get cooking. Heat the olive oil in a large iron skillet, or whatever kind of pan you have, add the green beans and red bell pepper and cook for five minutes. Make sure to toss the veggies in the olive oil. After five minutes add the shallots and the crushed red pepper and cook for another five minutes, or until the green beans are tender. Don’t overcook them, you want a little bite, not mushy beans. Salt and pepper to taste and eat.
Just look at how colorful this dish is! It’s so perfect for the holidays. And, it’s delicious. The green beans are cooked but they still have that fresh flavor that I love about them. The red bell pepper adds a little sweetness, the shallots are a bit crispy, and oh so savory, and the crushed red peppers bring the zing.
The image of a big pile of pan fried green beans sitting next to mashed potatoes and gravy, and smoky Southern style “meatloaf” has been taking over my dreams at night. I can’t wait for Thanksgiving dinner!
What’s your favorite holiday side dish?
Are you pro spicy or no spicy?
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Spicy Sizzled Green Beans
- 1 tablespoon of extra virgin olive oil
- 1 pound of fresh green beans – trim the ends if needed
- 1 large red bell pepper – remove the seeds and slice into thin pieces
- 1 large shallot – peel off the skin and slice into rings
- 1 tablespoon of crushed red pepper If you’re not a fan of spicy, omit the peppers or start with a ½ of a teaspoon and go from there
- Ground sea salt and black pepper to taste
- Heat the olive oil on medium-high heat in a large cast iron skillet or a heavy pan. When the oil is hot add the green beans and red bell pepper. They should sizzle when they hit the pan. Toss them in the olive oil to coat and cook for five minutes. Tossing occasionally so they don’t burn. After five minutes add the shallot, crushed red pepper, and sea salt and black pepper to taste. Toss and cook for approximately another five minutes. Stir occasionally. The green beans should be tender, not hard and not mushy.