Filet Beans in Spicy Yogurt Dressing

comments (0) June 1st, 2008     

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Ingredients:
1 cup plain yogurt
1/4 tsp. salt
Scant 1/8 tsp. ground cayenne
3/4 tsp. ground cardamom
Generous 1/2 lb. filet beans

4 servings

This also makes a good dip for green beans and other vegetables. For a thicker dip, start by spooning unseasoned yogurt into a coffee filter set in a funnel or bowl, and let some of the whey drain out.

Put the yogurt in a bowl, add the salt and spices, and stir to blend. Taste and adjust seasonings as necessary. The dressing  should be pleasantly spicy, but not so powerfully flavored that it will mask the flavor of the beans. If it seems too thick, stir in a spoonful of water. Set aside while you prepare the beans. The dressing can be made ahead and refrigerated.

Bring a pan of water to the boil. Trim the stems from the beans, and drop them into the pot. Boil the beans until just tender, about 4 minutes, then drain immediately, and spread them out on a tea towel to dry. Arrange the beans on a shallow serving dish or plate and drizzle them with the dressing.

Recipe by Ruth Lively
June 2001
from issue #33

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posted in: beans, dressing, side dish

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