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Green Beans with Georgian Mint–Chili Sauce

Green Beans with Georgian Mint–Chili Sauce

  • Makes
    6 servings
  • Cook Time
    30 minutes
  • Rating

Adjika are a broad family of pepper-based pastes eaten throughout the Caucasus Mountains. We use a green variety, sharp with herbal flavors and spiked with chilies, to pair with the sweetness of crisply blanched green beans. We like the pleasant heat of the sauce when made with two whole chilies and two seeded. For a milder version, seed all four. Allowing the adjika to rest for an hour gives the flavors a chance to bloom. And don't stop at green beans. Marinate sliced tomatoes in adjika for a better BLT or simple tomato salad; toss it with nectarine slices and lemon juice and then arrange the dressed fruit on buttered toast that's been smeared by goat cheese; mix it into warm pasta with olive oil and sautéed vegetables for a quick sauce.

Ingredients

  • Kosher salt

  • 1 ½

    pounds green beans, trimmed

  • ¼

    cup Georgian mint–green chili relish

  • ¼

    cup plain whole-milk yogurt

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • ¼

    cup lightly packed fresh mint, torn if large

  • ⅓

    cup walnuts, toasted and finely chopped

Step 1

In a large pot over high, bring 4 quarts water and 2 tablespoons salt to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Drain, then immediately transfer to the ice bath. Let stand until completely cooled, about 3 minutes. Drain again, then pat dry.

Step 2

In another large bowl, whisk together the relish, yogurt, lemon zest and juice, and ¾ teaspoon salt. Add the beans and toss until evenly coated. Gently stir in the mint and ½ of the walnuts. Taste and season with salt. Transfer to a serving platter and sprinkle with the remaining walnuts.

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