F&W’s Justin Chapple adds sweet apricots to his fiery and fresh-tasting sautéed green beans.
Slideshow:More Green Bean Recipes
1 1/2 tablespoons canola oil
1/2 pound haricots verts
3 apricots—halved, pitted and cut into 1/4-inch-thick wedges
2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1 Thai chile, thinly sliced
1 cup mint leaves, chopped
How to Make It
In a large skillet, heat the oil until shimmering. Add the green beans and cook over high heat until charred on the bottom, about 4 minutes. Remove from the heat and stir in the apricots, lime juice, fish sauce, chile and mint. Season with salt. Transfer to a platter and serve.
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