I’m excited to participate in the 2013 Virtual Vegan Potluck with my recipe for Spicy Walnut Green Beans. At the bottom of this post, you can link to recipes from the more than 100 other Potluck participants!
This recipe is one of my favorite ways to prepare green beans — they’re loaded with flavor from the luscious sauce made with walnut butter. If you don’t want the heat of the red pepper flakes, there’s no need to pass on this dish – it’s very flavorful without them. Mirin is a sweet Japanese cooking wine made from rice. To make this soy-free, use coconut aminos instead of tamari. For added crunch, top with a few tablespoons of toasted walnut pieces.
Spicy Walnut Green Beans
Ingredients:
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons walnut butter *(see note)
- 2 tablespoons wheat-free tamari
- 2 teaspoons toasted sesame oil
- 1 tablespoon mirin or water
- 1/2 teaspoon sugar
- 1 tablespoon neutral vegetable oil
- 1 large clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon red pepper flakes, or to taste
Preparation:
Steam the green beans just until tender, about 5 minutes. Rinse under cold water to stop the cooking process. Drain and set aside.
In a small bowl, combine the walnut butter, tamari, sesame oil, mirin, and sugar and set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the reserved beans in batches and stir-fry for 30 seconds, transferring the cooked beans to a platter.
When all the beans have been removed, add the garlic, ginger, and red pepper flakes to the same pan and stir-fry for 10 seconds.
Return the beans to the pan and stir-fry for 30 seconds.
Add the reserved walnut butter mixture and stir-fry until the beans are hot and coated with the sauce, about 30 seconds.
Serves 4
*Note: To make homemade walnut butter, simply grind a handful of walnuts to a paste in food processor or high-speed blender.
This recipe is from my cookbook, Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
{ 38 comments… add one }
Oh, yum! I love all things spicy, can’t wait to try this!
I hope you enjoy it, Vegan Gypsy!
Delicious!
It really is, Poppy! Thanks.
This sounds fantastic, what an ingenious recipe xxx
Thank you, Rebecca!
Nice way to give green beans a kick in the pants! Thanks so much, Robin, for joining us at the Potluck!
Ha! Yes, it’s a nice kick! 🙂 Fun to participate in the Potluck!
This sounds great! I’m intrigued by the idea of making walnut butter, too– I’m not sure I ever thought about that as a nut butter possibility before. And I am always a big fan of green beans, especially with garlic and ginger!
Me too, Allison!
This sounds delicious 🙂 my favourite way to prepare green beans is usually just to cook them with sweet potato cubes and some salt. So satisfying.
I love green beans! I’m happy with them just steamed but this recipe takes them to a whole other level! I keep meaning to make some walnut butter as well…
This sounds like such a lovely dish. I love the garlic-ginger-walnut combination. These green beans would make a lovely addition to my Thanksgiving spread!
It’s a delicious combination, Jodye — and a nice change from traditional Thanksgiving green beans! 🙂
Looks super yum! When I saw the first pic, I thought it was asparagus, then I read the title. Either way the dis looks totally nom! 🙂
I agree! Asparagus would be great made this way!
For Thanksgiving every year I sauté green beans with sliced radishes for a side dish. I think that tradition is about to change! I can almost taste these vibrant yummy flavors!
I do hope you love it if you try the green beans this way, Somer.
Fun combo and a new way to enjoy green beans! Yum!
I can take the heat!! I can’t have the mirin though. and the walnut butter is a double win!!
It’s okay to leave out the mirin — lots of other flavors going on! (just add a little water to make up the difference liquid-wise.)
Mmm, I love the heat! Nice change up by mixing in some walnut butter, sounds like my kind of green beans.
This looks delicious. I love your use of mirin and walnuts together.
I’ve been looking for ways to spice up side greens. Normally I roll with the standard lemon juice & sea salt but this would be awesome!
Oh yum! I love this idea. Can’t wait to give it a go!
Thanks, Yinka. I hope you enjoy it!
Yum! Green beans are not a favourite veggie of mine, but with this recipe I am thinking otherwise! I know that your recipe will be a big hit with my family. We love the flavour mirin brings to dishes. 🙂
I do hope your family loves it, Angela. By the way, the recipe is also good made with asparagus or broccoli. 🙂
Made these today. Delicious!
Glad you enjoyed them Corrin!
Mmm, I’ve made some very similar recipes and they are always my favourite things! Yummers.
There’s a lot to love about them, that’s for sure!
I love this recipe! I have the Nut Butter Universe and love all your recipes. Happy VVP!
Thanks very much, Anna!
Sounds like a delicious combination of ingredients, I love using Asian flavours on my greens. Great thing to bring to the potluck 🙂
I agree about Asian flavors on veggies–so delicious!
Outstanding! I am not a fan of green beans, used French green beans instead and made this for a dinner for a bunch of very non vegan family members, and there was not a bean left over. Have been asked to double the recipe for Christmas dinner. Thank you for a wonderful veggie dish.
I’m so glad you enjoyed them Nadine. Thanks for letting me know!