Mixed Beans with Peanuts, Ginger, and Lime

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This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.


2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed

1/2 teaspoon kosher salt, plus more

5 tablespoons olive oil, divided

1/2 large shallot, finely chopped

1 1-inch piece ginger, peeled, finely grated

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

2 garlic cloves, finely grated

1/2 teaspoon ground coriander

Freshly ground black pepper

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 teaspoon sugar

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


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 Tbsp. 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 Tbsp. 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 Tbsp. peanuts for serving.

Whisk kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 Tbsp. oil into shallot mixture. Add beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.