Thanksgiving green beans, without the casserole.
Anna’s smashed green beans differ from the soft, limp green beans I’ve eaten on far too many holidays. They’re bright, pungent, raw, and—crucially—Don’t I have to cook green beans in order to actually chew them?
The answer is no. While cooking will break down a bean’s stringy membranes, so will smashing the beans with a rolling pin.Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini Which is exactly what Anna does. She puts trimmed green beans in a resealable plastic bag, grabs her stylish
, and pounds the beans with vigor. “It basically splits them in half and makes the beans permeable,” she says. “This allows them to really soak up the marinade.”the beans; you just want to hit them hard enough that they split. Then it’s time to toss the beans in a tangy citrus dressing that’s loaded with all those flavors I missed at my childhood Thanksgivings: citrus, chilies, fish sauce.
Anna’s recipe calls for marinating the beans for at least one hour, or overnight so they can fully absorb the spiky, sweet-tart flavors in the dressing. Don't worry—even after sitting in the dressing for a few hours, the green beans will still be crisp. Still, when the goal is to combat mush fatigue, it pays to be diligent.
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