These beans must have come from Jack’s beanstalk.
So, we were visiting Chicago and our newest grandson a few months ago. I have mentioned before what wonderful restaurants there are in the city. We have been trying to get reservations at The Girl and the Goat for almost a year now. Every time we are there, I call only to find out that there are no tables available.
The Girl and the Goat is owned by Stephanie Izard, Top Chef winner of Fourth Season. She now has her own restaurant. To make a long story short when I was googling around, I found everyone mentioning her Magic Beans that are served in the restaurant. Lo and behold there’s a recipe staring me in the face from Rosie O’Donnell’s show and there is Stephanie, in person, looking at me and asking me personally to come to her restaurant; and I’m thinking “if you want me there, why can I never get a table”. Well, it wasn’t quite like that but she was making the recipe for her magic green beans with an aioli drizzled over the top.
So what am I to do but rush out to the nearest store, get all the ingredients and make them for dinner to go with our steel-head trout — I did and they were just as wonderful as everyone said. I don’t think my green beans were as fresh as they could have been and the next time I would use haricot vert (tiny French green beans) or at least make sure my green beans were as fresh as they could possibly be.
I’m still determined to get into Stephanie’s restaurant and after I get my two new knees and we head back to Chicago, I will be calling months in advance for a table for four because I want to try these Magic Beans from the source of the recipe.
UPDATE: I do these green beans a lot and when we go to Chicago is one of the recipes my daughter-in-law, Missy always request that we make.
All the ingredients except for the mayonnaise.
The aioli was a quick mix of ingredients. We used a light olive oil mayonnaise.
The chopped cashews were a great addition to this dish.
The green beans get a quick sauté and then some of the marinate is added.
Some of the aioli gets added to the pan and then more can be added after plating.
I had a hard time understanding the recipe directions so I rewrote the directions a little.
Stephanie's Magic Beans
- green beans cleaned and blanched
- 1-2 Tbsp. vegetable oil
- 1-2 or more shallots
- green bean dressing
- 1/2 c. roasted Cashews I used salted
Green Bean Dressing
- 2 Tbsp. fresh lemon juice
- 2 1/2 Tbsp. fish sauce
- 1 Tbsp. Tamari sauce or soy
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Sriracha Hot Sauce
- 1 clove garlic roughly chopped
- 2 Tbsp. Rice Bran oil or vegetable oil I used Olive oil
- Yields: 1 cup
- 1/3 c. of the green bean dressing from above
- 1 c. mayonnaise
- For the green bean dressing combine the lemon juice, fish sauce, Tamari sauce, Dijon and sriracha. Transfer to blender, add garlic and emulsify with the 4 oz. oil. I whisked and did not use blender.
- For the aioli, whisk together the 1/3 cup of green bean dressing and 1 cup mayonnaise until well blended. Set aside.
- To prepare green beans. I blanched my green beans in boiling water for about 3-4 minutes then cooled in ice water. This step was omitted from her recipe but I thought it would make the green beans more tender. Heat about 1-2 tablespoons of oil (extra) in a frying pan. Add the green beans and some sliced shallots for flavor. Add enough vinaigrette to coat the green beans. Let steam until they start to look tender. (*Note: lately I have been skipping the blanching part of recipes because seems like I end up overcooking green beans once I start sautéing them.)
- Add a handful or two of cashews for flavor. Season with salt and pepper.