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Sticky tamarind and peanut green beans recipe

Sticky tamarind and peanut green beans recipe

1 rating

Created by The Tesco Real Food team

These speedy, sticky green beans are incredibly moreish and make a great side dish for chicken, fish or steak. They'd also be delicious served alongside a Thai curry. A flavour-packed way to grab one of your 5-a-day! See method

  • Serves 4 as a side
  • Takes 25 mins
  • 187 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 60g unsalted jumbo peanuts
  • 1 tbsp rapeseed oil
  • 4 echalion shallots, halved and thinly sliced
  • 1 large garlic clove, crushed
  • 2 x 200g packs fine beans, trimmed
  • 1 red chilli, thinly sliced (optional)

For the sticky tamarind sauce

  • 1 tbsp tamarind paste
  • 1½ tbsp reduced-salt soy sauce
  • 1 tbsp maple syrup
1 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    780kj
    187kcal     9%

  • Fat

    11g 16%

  • Saturates

    2g 9%

  • Sugars

    9g 10%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 11.8g Protein 7.4g Fibre 5.3g

Method

  1. Toast the peanuts in a dry frying pan for 3-4 mins until golden; tip onto a board, roughly chop. 
  2. Heat the rapeseed oil in the empty pan over a medium heat and fry the echalion shallots for 8-10 mins until golden, adding the crushed garlic clove for the last 2 mins. Transfer a ¼ to a bowl and set aside, leaving the rest in the pan. 
  3. Meanwhile, boil the fine green beans, in a saucepan for 4-5 mins until tender but still with some bite. Drain and steam-dry for a few mins. 
  4. Whisk together the tamarind paste, reduced-salt soy sauce and maple syrup, add to the frying pan and bubble for 1 min or until thickened slightly. 
  5. Tip in the beans and half the peanuts and cook for another 1 min to heat through and coat in the sauce. 
  6. Transfer to a platter, then scatter over the remaining shallots and peanuts, and thinly sliced red chilli to serve, if you like.

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