Holiday Beans

November is about the last month to get green beans in middle Tennessee. This recipe pays homage to one of my favorite vegetables in the garden. Aromatic curry leaves and the sweetness of garam masala mixed with copious amounts of butter for lending a beautiful fall flavor that contrasts nicely against the bright beans.

By Skylar Bush | November 01, 2022

Ingredients

2 pounds snipped fresh green beans
3 tablespoons butter, divided
1 white onion, finely chopped
2 whole tomatoes, chopped
1 tablespoon Madras curry powder
3 curry leaves
2 garlic cloves, minced
4 teaspoons garam masala
dash sugar
dash salt
dash pepper
chicken or vegetable stock, if needed

Preparation

1. Blanch green beans in salty boiling water until bright green and easy to break, but still crisp (about 3 minutes). Drain and cool with cold water.

2. Melt 1 tablespoon butter in large skillet over medium heat. Add onion and tomato and cook 10 minutes, or until they become a nice caramel color. Be careful not to burn them. Add curry powder, curry leaves, and garlic and cook until vibrantly fragrant.

3. Add green beans, garam masala, sugar, salt, and pepper and toss until well combined. If too dry from spices, add dash of stock. Turn off heat and add remaining butter, tossing pan to coat the beans.