by Deborah Dowd
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Deborah Dowd's Notes:
1 1/2 pound fresh green beans with ends removed Ask a question about this ingredient
1 pound reduced fat bulk pork sausage Ask a question about this ingredient
1/2 cup brown bean paste Ask a question about this ingredient
1 tablespoon sugar or Splenda Ask a question about this ingredient
juice of 1 lime Ask a question about this ingredient
1 teaspoon chili and garlic paste (Add 1/4 tsp. at a time until you get to the spiciness you like) Ask a question about this ingredient
3 cups vegetable or peanut oil for frying Ask a question about this ingredient
Heat oil until a cube of bread browns easily, but doesn't burn.
Ask a question about this stepIn several batches, fry beans until skins blister, but don't let them brown. Remove from hot oil and drain on paper towels.
Ask a question about this stepIn several batches, fry beans until skins blister, but don't let them brown. Remove from hot oil and drain on paper towels.
Ask a question about this stepMeanwhile brown the sausage in a pan, breaking up the meat, until all pink is gone.
Ask a question about this stepAdd brown bean paste, sugar , lime juice and chili paste to taste (my family likes hot, but you may not want yours quite so hot).
Ask a question about this stepOnce sauce is the way you like it, stir in the beans and keep hot until serving.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
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