FOOD NEWS
The Unexpected Ingredient That Adds Loads Of Flavor To Green Beans
By Grace Allison
There are a variety of ways to use green beans, but if you haven't tried incorporating anchovies into your green bean dishes, you're missing out on a variety of flavors.
The addictive salty and rich disposition of the anchovies melds well with the neutral taste of the green beans. There are also plenty of possibilities with this combination.
For instance, the fat source you use to cook the beans, whether that's butter or olive oil, can be infused with the anchovies for a big impact on the final dish.
For a crunchy and salty side dish, fry anchovy fillets in olive oil before adding the green beans to the pan, creating a textural contrast between the soft anchovies and crispy fried beans.
If you prefer tender and soft beans, steam or boil them, then delicately fry anchovies in unsalted melted butter for a more decadent and slightly creamy accompaniment.
Adding a squeeze of lemon will add a hint of acidity, minced garlic will impart a delicious aroma, and crispy fried onions will add a satisfying crunch.
Dried crunchy anchovies also work. In Malaysia, sambal belacan ikan bilis is a paste made from dried anchovies ground with garlic, chili, onion, lime, belacan, and sweet soy sauce.
This creates a wildly punchy sauce bursting with tangy, bright acidity and rich umami. It's excellent served alongside green beans or other vegetables.
