Long beans are the perfect side dish to serve if you're not a fan of traditional green beans. This recipe incorporates bold and fun flavors like macadamia nuts that are toasted in butter with smoked chipotle chile pepper and lemon zest.
This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
- 1 Pound long beans, ends trimmed
- 3 Tablespoons unsalted butter or coconut oil
- 1/2 Cup dry roasted, salted macadamia nuts, coarsely chopped
- 1/2 Teaspoon smoked chipotle chile powder or smoked paprika
- Lemon zest in long skinny shreds from 1 small lemon
- Lemon slices, for garnish
Heat a large pot of salted water to a boil. Add beans and cook, uncovered, until tender to the bite, 7 to 10 minutes. Drain; cool under cold water if working ahead.
To serve, arrange beans on microwave-safe serving dish. Microwave beans, covered loosely with plastic, on high (100 percent power) to warm them through, 1 to 2 minutes.
Meanwhile, melt butter in a medium skillet. Add nuts and saute until warmed through and a bit golden in color, about 2 minutes. Remove from heat. Stir in chile powder and lemon zest. Pour over beans. Serve garnished with lemon slices.