Sticky tamarind and peanut green beans recipe
Created by The Tesco Recipes 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
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 780kJ 187.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 11.8gProtein 7.4gFibre 5.3g
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Method
- Toast the peanuts in a dry frying pan for 3-4 mins until golden; tip onto a board, roughly chop.
- 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.
- 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.
- 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.
- Tip in the beans and half the peanuts and cook for another 1 min to heat through and coat in the sauce.
- Transfer to a platter, then scatter over the remaining shallots and peanuts, and thinly sliced red chilli to serve, if you like.
- See more Side dish recipes
