A while ago I received a gift card to Omaha Steaks. With that gift card, the hubs and I decided to buy some steaks and some baby back ribs. Tonight was baby back rib night. I knew the hubs wanted the perfect risotto with it, but I felt like I needed a vegetable (I'm a bad girl and don't eat veggies with all of my meals). And if you read my blog regularly, you know I like spicy food. Something you may not know about me is that one of my favorite vegetables is green beans. But canned green beans don't cut it - there was a time when they did - but those days are long gone. I learned about fresh frozen green beans and have been using them. But today I wanted REAL fresh green beans. So I stopped at the grocery store and grabbed some from the produce section. After sauteing these beans with a little bit of EVOO, chili oil, garlic, salt and pepper, the end result was fantastic! And get this - fresh, raw green beans are so much easier to cook than those frozen ones. Ok, ok, you might've known that already, but I didn't and am glad that I do now.
A note on the Omaha Steaks Baby Back Ribs: For the price ($42.99 for 2 lbs), it wasn't really worth it. They come fully cooked, and tasted good, but not as great as what I can get at an Outback or Longhorn Steakhouse restaurant for half the price - with no mess in the kitchen.
SPICY GREEN BEANS
1/2 pound fresh green beans, ends trimmed, and rinsed
1/2 tsp EVOO
1/4 tsp Mongolian Fire Oil
1/8 tsp minced garlic (I uses jarred)
crushed red pepper to taste
salt/pepper to taste
a few Tbsp of chicken broth
1. Heat EVOO and chili oil in medium sized pan over medium heat.
2. Reduce heat to low and saute garlic until fragant (about 20-30 seconds).
3. Add green beans to pan. Season with crushed red pepper, a pinch of kosher salt and a few cracks of pepper and toss to coat.
4. Saute about 1 minute then add about 1 Tbsp of chicken broth. If this dries up pretty quickly, add another 1 Tbsp of chicken broth.
5. Continue sauteing, stirring frequently, until tender crisp or to your desired doneness.