Purple Beans with Peanuts, Ginger and Lime

Ingredients
  • 1 pound purple snap beans, trimmed
  • 1/4 tsp kosher salt
  • 5 tbsp olive oil divided
  • 1/2 shallot finely chopped
  • 1/2-inch piece ginger peeled, finely grated (1/2 tbsp ginger paste)
  • 1 garlic cloves finely grated
  • Freshly ground black pepper
  • 1/4 cup salted roasted peanuts, chopped
  • 1/2 tsp finely grated lime zest
  • 2 tbsp fresh lime juice
  • 1/8 tsp sugar
Instructions
  1. Working in batches, cook beans in a large pot of boiling, salted water for 3 minutes. Transfer with a slotted spoon to a large bowl of ice water. Allow to cool, drain and pat dry.
  2. Heat 1 tablespoon olive oil in a skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add the ginger paste, chopped garlic and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl and season with kosher salt and fresh black pepper.
  3. Heat another tablespoon of olive oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown for about 2 minutes. Transfer to paper towels, then coarsely chop. Set aside 1 tablespoon of the chopped peanuts for garnishing.
  4. Whisk lime zest, lime juice, sugar, 1/4 teaspoon kosher salt, and remaining 3 tablespoons of olive oil into shallot mixture. Add the cooled beans, remaining peanuts, and toss to coat. Season with kosher salt and fresh black pepper if needed. Serve topped with reserved peanuts.