Sweet and Spicy Green Beans

It's not often that I come across a vegetable recipe that my family raves about. Most nights I have to nag my kids, "Eat your vegetable or your guts will rot out." They laugh, and eat one kernel of corn, and then I deny dessert, and then they come back when I am tired and eat cold cereal. It's an endless battle.

But these green beans...these green beans...they won! They made them eat green beans. Yey!

I am trying not to make them every week because I think they might catch on to my tactic, but they are so very good I want to eat them every week.

The recipe came from Abby at Confabulation in the Kitchen and I made them just as written (except I doubled the sauce). I was a little confused by the ingredient "chili sauce." I was pretty sure Abby didn't mean Heinz Chili Sauce, and so I used Sriracha. I think you could also use Asian Sweet Chili Sauce (also Tabasco makes a new sweet Asian hot sauce) -- it might be better for little guys because the Sriracha is pretty spicy.

Sweet and Spicy Green Beans

serves 4-6 side servings

3/4 pound fresh or frozen green beans
1 clove garlic, minced
2 T. soy sauce
1 t. chili sauce
1 t. honey
2 t. olive oil


Bring large pot of water to a boil. Steam beans 3 to 4 minutes. Set aside.

In a separate bowl, combine garlic, soy sauce, chili sauce and honey.

Heat olive oil in saute pan over medium-high heat. Add beans and saute, stirring, 3 to 4 minutes. Pour sauce over beans and cook another 2 to 3 minutes, stirring, until liquid is mostly cooked away (if you double the sauce you will have liquid left). Serve hot.

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