Green Beans by Madhuri Mitra Sebastian

We were invited by the Sebastians last year for Thanksgiving. They threw a scrumptious dinner complete with Herb Roasted Chicken and succulent Lamb on the grill and tangy Cranberry Chutney and mouth watering pumpkin pie and much more! My friend and her husband were gracious hosts and wonderful cooks!
We had a wonderful wonderful time… and the kids too.. it was adorable to see them watch a movie together with lollipops in their mouths. 🙂
Yesterday night while I was looking for the Apple Streusel Cheesecake photos I came across the photos that I had taken at their place and remembered the scrumptious spread. So I asked my friend for the green beans recipe. It was crunchy and yum. This is what she wrote:  

“Basically boil some water and blanch the green beans in it for no more than 20-30 seconds. Drain and rinse in cold water (this makes it crunchy).
Parallelly crush garlic (not chop) and some salt – ideally sea salt – I do it in a mortar and pestle if you have it – or you can do it on a cutting board with a knife – chop the garlic, put salt on the cutting board itself and then basically use the sharp blade almost flat to keep scraping the garlic and salt against the cutting board till it becomes a salty garlicy paste.. I used at least 3-4 cloves of garlic.
Then heat some olive oil in a kadai/pan – medium heat, put the garlic salt mixture – let it sizzle maybe 30 seconds, add the beans and coat well!”

I hope you enjoy this healthy side dish which is delicious and provides the perfect balance to a meal which is high in protein. 

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