Green beans are brightened up with a simple, creamy, peanut satay sauce that comes together in no time at all.
Watch the short video to see how delicious this dish is:
This story begins about 9 years ago at the house my husband and I lived in before our current home. This home was in the country and had two large raised garden beds out in the backyard. I loved the idea of gardening, but up until that point, I only grew veggies in planters.
As I looked out the windows towards those gardens while we were contemplating purchasing the house, I envisioned beautiful gardens where I would dig around for hours while my son, who was just a toddler, ran around playing, and my daughter, an infant, napped.
Upon moving in, reality hit. It was more baby screaming and toddler pulling out plants, but I did end up with a beautiful garden that produced some gorgeous vegetables all summer long.
Because this garden grew and grew, without much effort, I figured I had a bit of a green thumb – that my interest in growing veggies had translated straight into being a skilled gardener!
I didn’t think much more of it until a few years later after we moved to a different home and build our own raised garden beds from scratch. My kids were older and happily helped plant the garden. We watered and waited. And waited and waited. Not much grew in the garden that summer.
The next summer I planted different veggies and crossed my fingers. Then, I watered and waited. And waited and waited. Still – no flourishing garden.
By this point I was frustrated. My garden at the old house was filled with so many vegetables that it was hard to use them all. Now, the only things we had growing was weeds.
Then, I finally put it together. All this time I thought I had a bit of a green thumb, with the flourishing gardens of past, but in reality, it was the SOIL, not me.
I had neglected to focus on the fact clomid with no prescription that the prior home owner happened to be a master gardener. He had done such a wonderful job with his garden soil, there was no way for me to mess it up!
I am not sure why I didn’t catch on to this quicker, but I am glad I finally did.
This summer we amended the soil, added more dirt to the beds, and we once again had a flourishing garden.
So good was the garden, that I had green beans coming out of my ears.
I planted too many seeds, then had a hard time thinning them (they finally grew – to pull them out seemed wasteful!). So I left them all and we had enough green beans to feed the whole neighborhood. Eventually, I started blanching and freezing them.
And this is where the recipe comes into play. With a freezer full of green beans, a new green bean recipe was needed to add some excitement to this veggie.
I saw this recipe in the October issue of Food Network Magazine and I knew I needed to try it. My kids don’t particularly like peanut butter, but they surprised me and ate this green bean recipe happily. I made a couple changes to the original recipe, making it gluten-free and using ingredients already in my refrigerator.
Green Bean Satay presents beautifully, is simple to make, and the flavor is amazing. It worked great using frozen green beans and I am sure would even be better with fresh.The perfect green bean side dish for dinner or entertaining! Quick, simple, and delicious.… Click To Tweet
- 1 1/4 lb green beans, trimmed
- 1 TBSP olive oil
- 2 TBSP natural peanut butter (such as Smuckers)
- 1 TBSP soy sauce or tamari (for gluten free)
- 1 TBSP hot water
- 2 tsp lemon juice
- 1 tsp sriracha
- cilantro (optional)
- Saute green beans in olive oil until tender
- Meanwhile, whisk peanut butter, hot water, soy sauce, lemon juice, and sriracha until smooth
- Place green beans on serving platter and drizzle with peanut sauce
- Top with cilantro and serve immediately
Do you garden? I would love to hear your gardening tales in the comments below!
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