Here’s another one of those green bean dishes I’m so fond of, and yet another pick adapted from Saveur. But what caught my eye wasn’t necessarily either of those two things: It was the honey.
I got so sidetracked with thoughts of runny honey that I didn’t even notice that I’d have quartered pieces of radishes amongst it all. It’s not that I loath the veggie. When fresh, it has a wonderful peppery note that might be perfect on a salad or a shrimp taco. I just worried that the veggie would meddle with the glorious golden sweetness.
But a funny thing happened when I cooked the radish. It lost all of that fresh bite, and picked up some wonderful round notes. Instead of one of the ingredients hogging the spotlight, they all played nicely together. In fact, the honey faded into the background, making this a more savory dish than a sweet one. The original recipe uses chili honey, an ingredient I didn’t have on hand. But a sprinkling of red pepper flakes seemed to work well enough.
- Yield:2 to 3
- 1 pound green beans
- 1/4 cup olive oil
- 1/2 pound radishes, stem removed and quartered
- 2 cloves garlic, chopped
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- Salt and pepper
Bring a pot of salted water to a boil. When bubbling toss in the green beans for 3 to 4 minutes. Remove and place in ice water to quickly cool. Drain thoroughly.
Pour the oil into a skillet and turn the heat to medium. When hot, dump in the radishes, green beans, garlic, and chili flakes. Cook for 5 minutes or until the vegetables have softened.
Add the honey and stir to coat the vegetables. Cook for 2 to 3 minutes. They should just start to caramelize.
Transfer to a large bowl and then season with salt and pepper.