Chili Garlic Green Beans
Dried green beans rehydrated in a hot pan with chili garlic sauce and lime.
- calories
- 140
- weight
- 1.6 oz
- cal / oz
- 88
- protein
- 4 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 10 min
- total time
- 20 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dried green beans | 2 oz | about 1 1/2 lb fresh, dehydrated at home or bought freeze-dried |
|---|---|---|
| Olive oil | 1 tbsp | dropper bottle |
| Chili garlic sauce | 2 tsp | a squeeze packet or a small screw-top jar |
| Lime juice | 1 tbsp | bottled, or one lime if you are car camping |
| Salt | to taste |
Method
- Put the dried beans in the pot with 300 ml of water. Bring it to a boil, then cut the heat and lid it for eight minutes.
- Check a bean. It should bend without snapping. If it still cracks, add a splash of water and give it two more minutes.
- Drain off whatever water is left, or drink it. You want the pot nearly dry before the next step.
- Return the pot to low heat, add the oil and chili garlic sauce, and stir for a minute or two until the beans start to blister and take color.
- Off the heat, stir in the lime juice and salt.
The original is a roasted side dish, which does not travel. Dehydrated green beans do. They rehydrate fast, and the second pass over dry heat is what keeps this from being boiled vegetables — the sauce needs a hot, mostly dry pot to stick to the beans instead of pooling under them.
The lime goes in last, off the heat. Acid cooked into the sauce flattens out, and this dish is thin on fat and salt, so the sour edge is doing most of the work. Bottled juice is fine; nothing here depends on it being fresh.
Packing
Beans in one bag, sauce and oil in small leakproof bottles inside a second bag. Chili garlic sauce will find any crack in a lid.
Variations
- Stir in a foil packet of tuna or a handful of fried onions to make it a meal instead of a side.
- No chili garlic sauce: sriracha powder plus a pinch of garlic powder gets close.
- Cold-soak the beans in your bottle for two hours, drain, then do the pan step in three minutes.
https://ohmyveggies.com/recipe-chili-garlic-green-beans