A few weeks ago I had the most amazing green beans. And now I’m sharing a recipe for them! This is a homemade copycat version of the sautéed green beans (previously named magic beans) served at Top Chef winner Chef Stephanie Izard’s Girl & The Goat restaurant in Chicago.
One of the highlights of my Chicago trip was my dinner at Girl & The Goat. The restaurant is booked months in advance, but I was happy to find that it lived up to the hype. I’ll be sharing photos from that dinner in a future post, but one of the dishes I loved the most was a simple sautéed green beans dish.
Even though it is a simple dish, Mr. K and I both couldn’t help going back to it again and again until we had finished the entire bowl and I seriously contemplated a second visit just so I could taste those green beans again.
When I returned home, I immediately did a search and luckily found several versions of the recipe. I’m guessing this is because the dish has evolved over time. After a little fiddling with the various recipes I came across, I produced a version that I think tastes pretty darn similar to the ones we had at the restaurant.
At first I thought I had made enough to last us two meals. I cooked two pounds of green beans! Then cut to me 30 minutes later and I’m ungracefully shoving the beans into my mouth like they are about to be taken away any second and before you know it, I’ve eaten an entire pound of beans. I did manage to restrain myself after that and save the rest for Mr. K.
This umami-laden dish starts with the beans being cooked with shallots and a fish sauce vinaigrette. It’s then finished with an aoili which really brings the whole dish together. When I first tasted the beans without the aioli, it didn’t taste quite right to me but once I added it, it balanced out the dish beautifully.
Girl & The Goat Green Beans
- 1 tbsp olive oil
- 2 lbs green beans ends trimmed
- 1 shallot thinly sliced
- 1/2 cup unsalted roasted cashews toasted
- 5 tbsp fish sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup fresh lemon juice
- 1 garlic clove finely minced
- 1 tsp sriracha sauce
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 1/4 cup vinaigrette
- 3/4 cup mayonnaise
- To make the vinaigrette, add all of the vinaigrette ingredients, except the olive oil, to a blender. Blend until smooth. Lower the speed on the blender and slowly add in the olive oil with the blender still on, until the dressing becomes emulsified.
- For the aioli, take 1/4 of the dressing and add to a bowl with mayonnaise. Whisk until smooth.
- Add 1 tbsp olive oil to a large skillet, and very lightly coat the surface of the pan with the oil. Bring oil to medium high heat. Add in shallots and green beans and sauté for a few minutes.
- Pour vinaigrette over the beans. You shouldn't need the full amount. I used about half, but you may want more or less depending on your personal preference. Cover skillet with a lid and cook beans until they are almost tender. Remove lid and continue to cook and stir so that the beans are evenly coated in dressing. When beans are just about done, stir in the toasted cashews.
- Dish out beans. Drizzle generously with aioli. You can save serve the remaining aioli on the side so that people can drizzle on more as needed.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.