Spicy Green Beans and a Bloody Mary

The last post was a failure. This was a success.

I actually worked on these green beans in a small gap I had in the quiche cooking process. It was based on a recipe from The Yummy Bits, but tailored to my tastes, and what I had available, namely the chilies. I still don’t know what they are, but they are the same ones I used last week in my Pad Prik Pao.

Spicy Picked Green Beans

  • A Big Handful of Green Beans
  • 3-6 Chilies, whichever type you prefer, cut in half
  • 4-6 cloves of garlic, smashed with the side of your knife
  • 1.5 c. White Vinegar
  • 1.5 c. Water
  • 2 T. Kosher Salt
  • 2 T. Cane Sugar

Wash green beans and trim them to fit your jar. Slice chilies in half. Stuff half of the jar full of beans, put the chilies in the middle, and pack the rest of the jar with beans. Add garlic cloves to the jar and they will just fall wherever there is room.

Put water, vinegar, salt and sugar in saucepan and bring to a boil. Remove from heat and pour into the jar, covering the beans. Leave on the counter until room temperature, screw the lid on tight, and put in the fridge. Give it at least 24 hours, longer is better, and then enjoy. Lasts in the fridge up to 30 days, though enjoying them sooner is better since these are just quick pickles.

Delicious. And yes, that is a Newman's Own Spaghetti Sauce jar. Recycling at it's finest.

Delicious. And yes, that is a Newman’s Own Spaghetti Sauce jar. Recycling at it’s finest.

So how does one use a spicy green bean? In a Bloody Mary of course!

B’s Bloody Mary

  • 1.5+ oz. good vodka
  • 1 small can of V8 juice (I prefer it to regular tomato juice)
  • 2-3 cocktail olives (jalapeno stuffed is my favorite here)
  • Splash of Olive Juice
  • 2-3 Dashes Worcestershire Sauce
  • 1-10 Dashes Hot Sauce (Tabasco for a classic flavor, Crystal/Cholula for a less vinegary flavor, Sriracha for a completely different burn)
  • Shake or two Tony Chachere’s Creole Seasoning
  • Splash of Lime Juice
  • Spicy Green Beans

Fill a pint glass 3/4 full with ice. Add all ingredients to glass. Top with metal part of a Boston Shaker, and thoroughly shake to combine. Serve in glass, preferably wiped down a bit, or transfer to a clean glass. Garnish with a few green beans, and drink away your hangover from too many Manhattans last night.

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One response to “Spicy Green Beans and a Bloody Mary

  1. Pingback: Dill Pickles | A Key Ingredient·

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