The garden is flourishing as summer continues, and we are now up to our eyeballs in green beans! While few things bring back summer memories like a bean right off the vine, Meghan had plans for our first picking - green beans with coconut bacon, Chinese pumpkin seeds and chili flakes. A perfect summer side dish packed with flavor and a bit of spice.
2 C. fresh green beans (1 pint)
¼ C. water
2 T. non-dairy butter or olive oil
1 T. chili flakes
½ of one shallot, finely chopped
¼ C. Chinese (green) pumpkin seeds
½ C. coconut bacon (recipe here)
Salt and pepper to taste
Prep time: 5-20 min
Cook time: 10-30 min (depending on bacon)
Yield: 3-5 servings
-If you’re starting from scratch, follow the directions for the coconut bacon outlined above; I’ve been using store-bought coconut flakes recently, so the whole process takes about 30 min.
-Once the bacon is in the oven, wash your beans and remove any remaining stems.
-Heat a large pan on medium-high and toast the pumpkin seeds, stirring/flipping regularly, about 3-5 min.
-Chop the shallot and put the pumpkin seeds in a bowl when toasted.
-Heat the butter or oil in the pan and sauté until translucent, 2-3 min, then add the green beans and water.
-Cook the water down, stirring regularly, adding the chili flakes once most of the water is gone. The beans are ready when they are slightly soft but still retain a bit of crunch.
-Your bacon should be done by now as well, so take it out of the oven and scoop up off of your baking sheet and let cool for a moment.
-Remove the beans from the heat, toss in pumpkin seeds and bacon, then add salt and pepper to taste - but not much, as the bacon is salty already, and the chili flakes rival the pepper. Serve while warm.