Blistered Green Beans with Spicy Aioli

Shares
 

There are so many ways to serve green beans and some are a little more interesting and tasty than others. Blistering them in a very hot pan with oil is a great way to get maximum flavor without overcooking. I created a spicy aioli to dip these into and I swear they were better than french fries!

(1 votes, average: 5.00 out of 5)
Loading...
Yum
Blistered Green Beans with Spicy Aioli

Ingredients

    Spicy Aioli:
  • 1 large egg yolk*
  • 1 clove garlic, grated or pressed
  • 1/4 tsp kosher salt
  • 2 tsp water
  • 1/3 cup avocado or olive oil
  • 1 tsp fresh lemon juice
  • 1 or 2 dashes hot sauce
  • Salt and pepper to taste
  • Blistered Green Beans:
  • 2 tbsp coconut oil
  • 1 lb green beans, washed, trimmed and dried
  • Salt and pepper to taste

Instructions

    Spicy Aioli:
  1. In a blender or food processor, combine egg yolk, garlic, kosher salt and water. Pulse to combine. With blender or processor running, drizzle oil in very slowly until mixture begins to thicken.
  2. Turn off blender or processor and add lemon juice, hot sauce and additional salt and pepper. Blend just a little bit more, until well combined. Aioli should be like a thick sauce, but not like mayonnaise.
  3. Pour into a serving dish and set aside.
  4. Green Beans:
  5. Heat a large skillet over medium high heat until hot. Add coconut oil and let melt. Add green beans and cook 2 to 3 minutes, tossing every so often, until tender and blistered. Sprinkle with salt and pepper. Serve with aioli as dipping sauce or poured over top.

Yield: 4

Cholesterol: 46mg

Food energy: 196 kcal

Total fat: 26.96g

Calories from fat: 242

Carbohydrate: 8.38g

Protein per serving: 2.8g

Total dietary fiber: 3.08g

Notes

*Consumption of raw or undercooked eggs can cause illness, especially in young children, elderly persons, and persons with weakened immune systems or debilitating illness. Consider buying and using pasteurized shell eggs .

 
 
 
 
 
 

2
Leave a Reply

avatar
3000
2 Comment threads
0 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
PaulaJ Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Paula
Paula

Made the aioli with the immersion blender. Worked great, but I had no idea my olive oil was rancid until I tasted the aioli. Disappointed! But mayo worked just fine. I usually don’t like crispy green beans, but these were really good, and a great substitute for when I’m craving fries.

J
J

Served this recipe at lunch today. Quick and DELICIOUS. Got raves on your aioli recipe. This will definitely be a recipe in the rotation. Thank you for sharing! BTW used my immersion blender to make the aioli–quicker cleanup than the blender or food processor for a small amount.

Copyright © 2009-2018 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.