Sauteed Green Beans with Peppers and Anchovies

I must love green beans a whole lot that they keep showing up on my blog. Here they are again—this time sautéed with peppers and anchovies. Yes, anchovies! I am one of those people who enjoy them. A lot of Indonesians use the fish in different dishes as flavor booster. These little babies make my sautéed vegetable dishes salty, savory, and smelling fantastic. And a little goes a long way, really. No need to go crazy.

Sauteed Green Beans with Anchovies and Pepper by TCP

Here’s what we’ll need to make this dish:

  • Two handful of green beans
  • 3 yellow sweet peppers
  • 5 cayenne or Thai or finger hot peppers (I like these skinny spicy peppers)
  • 3 shallots (chopped)
  • 4 garlic (chopped)
  • 6 anchovies (In a can with olive oil—I rinsed mine before cooking to lessen the salt and oil content)
  • Black pepper
  • Ginger powder

ingredients TCP

saute everything together TCP

Steps:

  • Fill up medium pot with water, bring to boil
  • Add string beans and let them cook for a while until the water bubble for the second time
  • Remove them from the hot boiling water and place under cold running water (or a bowl of ice cold water) to stop the cooking process (I am learning from various cooking sources that this process is also called blanching)
  • Heat up a tablespoon of canola oil in a large pan (medium heat)
  • Saute anchovies, garlic, shallots, and peppers for about two to three minutes (until the anchovies melt)
  • Add green beans, a dash of black pepper, and a pinch of ginger powder
  • Mix them really well, reduce the heat, and cover the pan for a minute or two
  • Serve with baked tempeh and rice
Another favorite: Tempeh

Another favorite: Tempeh

My favorite simple peasant plate

My simple peasant plate

Thanks for reading. I hope you’re having a wonderful weekend, wherever you are.

Peace

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3 thoughts on “Sauteed Green Beans with Peppers and Anchovies

  1. Pingback: Baked Tempeh | Tiny Chili Pepper

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