Inspired by something I saw on Bon Appetit, these beans are a perfect heatwave-conditions Summertime snack. Salty and crispy, they would go well with a beer about mid afternoon, if only I drank beer. The green beans are shrivelled and browned into delicious tenderness in a chilli flavoured oil, then tossed with crispy fried capers, garlic and ginger, and some chilli flakes.
Salty Fried Beans with Chilli, Ginger, Garlic and Capers
50 ml extra-virgin olive oil
2 dried red chillies, broken into 2 pieces
500g green beans, trimmed, patted dry
1 Tblspn rice flour
6 garlic cloves, sliced
12 slices of peeled ginger root
1 Tblspn capers, drained, chopped
0.5 tspn chilli flakes, or to taste
Toss the prepared green beans with the rice flour.
Heat oil in a large pan over high until shimmering – I like to use an Indian wok for this dish. Add the green beans and the two broken dried chillies. Cook until the beans are browned underneath, about 3 minutes. DO NOT STIR THEM during this time.
Turn beans with tongs and redistribute so they brown evenly. If your pan has shallow sides, don’t toss as you might splash hot oil everywhere.
Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer.
Remove the beans from the pan with tongs and place on kitchen paper towel. Season well with salt while hot. Discard the dried chilli pieces.
Add the garlic slices, ginger slices and capers to the oil. Cook, tossing occasionally, until garlic turns crisp and golden. Remove from the oil with a slotted spoon onto kitchen towel.
Toss the salted beans in a bowl with the chilli flakes, and the garlic, ginger and capers. Place on a platter and serve immediately.
Save the flavoursome oil for use with salads or drizzling over soup, toast etc.