Twice Fried Beans (or as we call them, Hot Beans)

By Deborah Dowd • November 5, 2009 • 0 Comments

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Author Notes: My family loves Chinese food and we found a version of this recipe in a newspaper years ago, and have perfected it. It is probably the most requested dish I make. - Deborah Dowd

Serves 6

1 1/2 pound fresh green beans with ends removed
1 pound reduced fat bulk pork sausage
1/2 cup brown bean paste
1 tablespoon sugar or Splenda
juice of 1 lime
1 teaspoon chili and garlic paste (Add 1/4 tsp. at a time until you get to the spiciness you like)
3 cups vegetable or peanut oil for frying

Heat oil until a cube of bread browns easily, but doesn't burn.
In several batches, fry beans until skins blister, but don't let them brown. Remove from hot oil and drain on paper towels.
In several batches, fry beans until skins blister, but don't let them brown. Remove from hot oil and drain on paper towels.
Meanwhile brown the sausage in a pan, breaking up the meat, until all pink is gone.
Add brown bean paste, sugar , lime juice and chili paste to taste (my family likes hot, but you may not want yours quite so hot).
Once sauce is the way you like it, stir in the beans and keep hot until serving.

Tags: chinese, Easy, serves a crowd, Side Dishes, spicy