Blanch these green beans before searing them in the cast-iron skillet. The resulting texture is perfectly tender, caramelized, and delicious. Tamarind is a sweet-and-sour root commonly used in cuisines around the world, especially those known for their regional curries. Pungent sage—a medicinal herb whose literal meaning is “saved”—has been linked to mental clarity. Paired with earthy hazelnuts, this dish is proper eating—and nothing short of magic.
Sweet and Sour Green Beans [Vegan]
- 1 pound (6 cups) green beans
- 2 tablespoons fresh sage leaves
- 2 tablespoons raw hazelnuts
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons plain sesame oil
- 2 teaspoons organic tamarind concentrate
- Bring a medium pot of water to a boil. Meanwhile, trim the green bean ends. Place beans in the boiling water to blanch for 1 minute, or until they just turn bright green. Immediately drain the beans and rinse under cool water.
- To prepare the topping, chop the sage leaves and hazelnuts together on a cutting board. Place the nut mixture in a dry cast-iron skillet over medium heat and toast, stirring, for 3 to 4 minutes, until golden. Immediately transfer the nut mixture to a bowl, season with salt and pepper, and set aside.
- Heat the sesame oil in the same cast-iron skillet over high heat. Add the blanched green beans and sear for 1 minute. Add the tamarind paste and sear for another minute, or until caramelized. Finally, toss the green beans with the nut mixture.
- Serve immediately or store in the fridge as a prepped vegetable for your week.