Hellobee

We definitely get into veggie ruts in our house, and these green beans are a part of the rotation! They go with almost anything – this time we paired it with roasted salmon, but they’re great with Asian recipes.

The kids won’t eat them, but I pick my battles – K’s happy with plain steamed broccoli and baby carrots, which is fine by me. But Mr T and I need something with some more spice! These are super easy and quick to put together, even if you have to go from start to finish in half an hour while taking breaks to pull a toddler off of furniture — not that I have any experience with that…

K insisted that his dalmation, Tiggy, be in the picture – who am I to argue with that?

Sweet Chili Green Beans

– handful of green beans
– tablespoon of olive oil
– half of a small onion
– 2 tablespoons of minced garlic
– a quarter of a lemon
– 2 tablespoons of sweet chili sauce
– 1 teaspoon of kosher salt
– 2 teaspoons of black pepper

1. Chop up the green beans. I like cutting them diagonally (not quite French style, not sure what the name is) which makes them look prettier and are easier to eat!

2. Pop a frying pan on medium heat, add the olive oil

3. Chop up the onion, very finely. If you want to add a kick, dice a jalepeno or something and add it in!

4. Add the onion and garlic to the pan, saute until they start to brown

5. Add the beans to the pan, add the chili sauce. Mr T is Malaysian and loves Maggi brand, but I tend to go with the much more economical (and easier to find locally!) Mae Ploy. Really anything with some sugar and a kick would work!

6. Squeeze the lemon over the beans, add the salt and pepper, stir everything around, cover loosely.

7. Keep stirring every few minutes, keeping an eye not to overcook the beans. It should take less than 10 minutes.

8. That’s it, enjoy!