While we were camping in Springfield, Missouri, I tried a new dish that was super delicious. Eric typically takes care of the grilling for our meals. (Let the record show, that I am an adequate griller, but the kitchen is my area so I am Team Sides.) As previously discussed, Eric and I eat a lot meat and veggies. This meal inspired me to write a parody song from “Grease” called “Better Snap up”
I got Bean’s and I’m pan fryin’
And the garlic’s out of control…
Better snap up… Cause I need a Bean… and my heart is set on Green.
Better snap up… Cause the bean is green and it’s low cal too.
I could go on…but I’ll save you.. (Maybe I’ll send it to Mariah Carey, get her take on it.. anywhoo….)
This recipe actually called for almonds, but I had cashews. I made little adjustments like this to the recipe. My recipe included Texas Pete’s Original Hot Sauce (A staple in our camper). I also used coconut oil. (Obsessed) Kikkoman Low Sodium Soy Sauce was also incorporated in this dish. I like the low sodium because I am always adding salt to things. (Trying to save myself, from myself) I put a lot of garlic with all of that as well. The recipe called for four cloves, I think I did six. Eric enjoys garlic; it’s heart healthy and low cal so why not!
The obvious ingredient is green beans. I bought fresh. I like the canned cut kind. However, I really enjoy prepping green beans. My hands move so quick. I enjoy the crack of the stem. I am like an assembly line of one. Rythmically, I grab a green bean, break one side, break other side, combine stems, toss in a bowl. Grab green bean, snap, snap, combine, toss. Grab green bean, snap, snap, toss in mouth. Grab green bean…
I diced my too much garlic, this event is not as relaxing for me. The garlic gets sticky and then my hands smell like garlic. (Anyone else hate this?) All worth it for the flavor though!
After prep is done, I put in one tablespoon of coconut oil and 2 cups worth of cashews, with the heat on medium. Next, get a nice roast on the cashews, I had them go a little longer, blackening some. After the cashews have had their moment, move them to the side. Then, using the same pan, roast the garlic for two minutes. Next combine 1/2 cup of Texas Pete, Soy Sauce and 1 tablespoon of coconut oil. Again on medium heat. This is where they want the flavor of the heat and the soy sauce to develop. The garlic flavor will stand out as well.
Add the green beans. This is all subjective from here on out. My Dad says that people really only have to heat veggies to their liking, there is no real regulation on it. I like my green beans to be done, but not mushy. I won’t be mad if there is a little crunch to them, but I don’t want to be chowing down on a whole plate of raw beans.
After you’ve cooked the beans to the degree in which you enjoy, add the cashews. (Actually, you may want to wait until the beans have been plated to add the cashews, for presentation purposes.) I liked adding the nuts in the pan to have them absorb some of the flavor as well.
This dish was scrumdiddilyumptious! Let me know if you try this recipe, if you made any alterations to it and how it turned out!!
Keep Wandering! <3afk
Recipe Ingredients and Instructions:
2 Tablespoons of Coconut Oil
1/2 Cup of Hot Sauce (Texas Pete Original)
1/2 Cup of Soy Sauce (Kikkoman Low Sodium Soy Sauce)
4 Cloves of Garlic (more like 6 for me)
2 Cups of cashews (Or Almonds, like the OG recipe)
1 bag of Fresh Green Beans
Prep: Dice Garlic, Snap Ends of Green Beans off. (10 minutes)
Cook Time: 10-15 Minutes
Roast cashews on medium heat until some are blackened, set to side.
Roast garlic on medium heat for two minutes. Combine hot sauce, soy sauce and coconut oil to garlic mixture. Approximately two minutes.
Add Green Beans to sauce mixture, cook to preference. Add cashews once beans are cooked. Serve & Enjoy!