We have finally been feeling the fall weather in New Orleans and with it, the re-introduction of the cozy fall recipes that we love so dearly. That being said, sometimes it's really nice to have a light and zesty side dish with your main meal to keep your plate, and your palate, balanced. We took a recipe from Bon Appétit and gave it a pop of protein by adding some Roasted and Seasoned Sacha Inchi Seeds.
This recipe is part of our #ThanksgivingSeries but feel free to make it any time of year. Greens beans tend to be accessible all year round, but especially between the months of May-October. We can't wait to see what you create!
Get started on these smashed green beans! Be sure to tag @brassrootsfood so we can see your creation and share :)
Smashed Lemon Sumac Green Beans (Vegan, GF)
|1-12 hours minutes||
Servings: 4-6 Servings
Does it keep? 2-3 Days in the fridge. Don't recommend freezing.
- 1/4 cup olive oil
- 1/4 cup raw pumpkin seeds (pepitas)
- Kosher salt and black pepper
- 1 lbs trimmed green/mixed beans
- 1/3 cup Lightly Salted Sacha Inchi Seeds, whole or roughly chopped
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 2 tsp sumac or 1 tsp finely grated lemon zest
- 1 medium asian pear or sweet apple like fuji
- 1 cup parsley leaves
- Over medium-high heat cook oil and pumpkin seeds (use the seeds from making out Bharta with a Twist recipe), stirring occasionally, until the oil is slightly sizzling and the seeds are golden; 4-5 minutes. Strain the seeds through a fine mesh strainer, catching the oil in the bowl to use later. Move the seeds to a plate and immediately season with salt and pepper. Let cool to the side. The Sacha Inchi seeds are already roasted and seasoned, so they will be added later!
- Prepare an ice bath for your green beans (water with some ice cubes) and boil salted water. Working in batches, cook the green beens until bright green and slightly tender; about 2 minutes. Use a slotted spoon to transfer the green beans to the ice bath.
- Whisk lemon juice and sumac (or lemon zest) in a large bowl. Season with salt and pepper. Slowly pour in the oil as you whisk to ensure that it emulsifies properly.
- Line the green beans up (5-10 at a time), cut the ends on both sides and smash them with a rolling pin to split them open. Cut into 1-inch pieces and put into the bowl with dressing.
- Toss to coat and let sit at room temperature for an hour or cover and chill for up to 12 hours. The longer the better!
- When you're ready to serve, cut the pear/apple into half-inch cubes and toss into the green beans with the parsley, 1/2 of the seasoned pumpkin seeds and 1/2 of the Sacha Inchi Seeds. Top with the remaining pumpkin/Sacha Inchi seeds and serve!
The longer it marinates, the better. Feel free to make this recipe around lunch-time if you want to serve it for dinner.
Same as above. No mention of sacha inci seeds in the recipe?
Sounds interesting! Is it safe to assume the roughly chopped inchi seeds go in at the end, tossed into the last step to serve? Any sooner and they’d get soggy, no? Or is that desired? Thank you!