Mixed Beans with Peanuts, Ginger, and Lime

Ingredients for Mixed Beans with Peanuts, Ginger, and Lime

• 900g mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed

• 1/2 teskedar kosher salt, plus mer

• 80 ml olivolja, uppdelad

• 1/2 large shallot, finely chopped

• 1 (1" piece) ginger, peeled, finely grated

• 1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane

• 2 vitlöksklyftor, fint rivna

• 1/2 teskedar malen koriander

• Nymalen svartpeppar

• 1/3 cup salted, roasted peanuts

• 3 kaffir lime leaves, finely chopped

• 1 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• 1/4 teskedar socker

• 1/3 cup (packed) coriander leaves with tender stems, plus more for serving

How to make Mixed Beans with Peanuts, Ginger, and Lime

Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.

Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.

Heat 1 tablespoon oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tablespoon peanuts for serving.

Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoons salt, and remaining 45ml oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup coriander and toss to coat; season with salt and pepper. Serve topped with more coriander and reserved peanuts.

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