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Green Beans Anacardine
Blanch 12 oz trimmed green beans for 2 minutes in salted water, then quench in an ice bath.
Slice 2 tbsp cashews lengthwise and toast in a cast iron skillet. Remove and set aside.
Saute 1 thinly sliced shallot for 2 minutes in a little bit of oil. I usually use avocado oil for this so that I don't have to worry about how long it takes the pan to get down below the smoke point of olive oil.
Add in the green beans and 1/2 tsp salt or a little more if you used unsalted cashews. Saute another 2-4 minutes until the green beans are tender.
Remove from heat, add a clove or two of pressed garlic and 1/2 tbsp lemon juice, toss, and transfer to a serving dish.
Finish with toasted cashews and 2 grams of powdered black lime (for me this is about 1/3 of one lime, or 1/2 tbsp, but it depends a lot on how fine your black lime powder is).
Slice 2 tbsp cashews lengthwise and toast in a cast iron skillet. Remove and set aside.
Saute 1 thinly sliced shallot for 2 minutes in a little bit of oil. I usually use avocado oil for this so that I don't have to worry about how long it takes the pan to get down below the smoke point of olive oil.
Add in the green beans and 1/2 tsp salt or a little more if you used unsalted cashews. Saute another 2-4 minutes until the green beans are tender.
Remove from heat, add a clove or two of pressed garlic and 1/2 tbsp lemon juice, toss, and transfer to a serving dish.
Finish with toasted cashews and 2 grams of powdered black lime (for me this is about 1/3 of one lime, or 1/2 tbsp, but it depends a lot on how fine your black lime powder is).
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