Long Green Beans with Anchovies and Sriracha

Long Green Beans with Anchovies and Sriracha

by Kristen on February 11, 2012

Long Green Beans with Anchovies and SrirachaTwo days ago I went up the road for the second time to Sunrise Market. Do you have places near you that you know you should shop at more often but forget about them each and every time you need some groceries? This is Sunrise for me. It is on the edge of Chinatown and every bit an chaotic as Chinatown always is.

Long Green Beans with Anchovies and Sriracha

It is the kind of place that you can buy anything you could ever possibly want, and many things you likely will never ever want. Truffle oil and and organic maple syrup sit right beside bags of MSG and chicken feet. If you have the patience (and time) to dig through the piles, you can find some serious deals. I came home with my largest cloth bag overflowing with groceries and only $10.32 missing from my wallet.

I need to stop forgetting about this place.

Long Green Beans with Anchovies and Sriracha

One of my treasures was a bag of long green beans; also known as yard long beans, Chinese beans or just long beans. They’re by far my favourite type a green bean. They’re crispier, crunchier and, well, longer. Much much longer. They’re at least a foot, and up to 2 and a half feet long.

If you can’t find long green beans where you are, regular old green beans will work just fine for this recipe. Just be careful you don’t overcook them.

Long Green Beans with Anchovies and Sriracha

Long Green Beans with Anchovies and Sriracha
 
Prep time
Cook time
Total time
 
These salty, spicy and crunchy green beans are the perfect side dish to fish or chicken.
Author:
Recipe type: Side dish/ Vegetable
Serves: 4
Ingredients
  • 1 large handful of long green beans, ends trimmed
  • 1 tin of anchovies, chopped, plus the oil they’re packed in
  • 1-2 heaping teaspoons sriracha
  • 1 handful cherry tomatoes
Instructions
  1. In a large frying pan over medium high heat add chopped anchovies and their oil. Mix in sriracha.
  2. Once mixture starts to spit oil add green beans and a splash of water. Cook for 2 minutes
  3. Add cherry tomatoes. If the anchovies are sticking to the bottom of the pan add another splash of water
  4. Cook for 2 more minutes then serve immediately
  5. I dare you to not go back for seconds!

Adapted from Feenie’s Spicy Green Beans



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Snippets of Thyme

The string beans made me laugh! The other day I pulled out a grocery cart and in the basket was the longest string bean I had ever seen. So now I know more about what that was…a Chinese string bean. The dish looks like a great way to add punch to string beans!

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Kristen

That is too funny. They definitely look ridiculously long and must have looked crazy if you weren’t familiar with them!

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Snippets of Thyme

Hooray! I am so thrilled! Now that I know the love that goes into this recipe, if someone ever invites me over for Coq au Vin, I will be there lickety-split. So glad you had a wonderful evening with your friends.

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marla

Love this recipe! Linking back to it in my next post :)

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Kristen

Thanks, Marla!!

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