New This Month

Slivered Scream Beans


Slice these haricots verts to look scary and spiky, and serve them with our Cauldron Curry as part of a spellbinding Halloween feast. "Round about the cauldron go; on the green beans, ginger throw."

  • Servings: 6

Source: Martha Stewart Living, October 2009


  • 1 pound haricots verts
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/2 Thai chile, thinly sliced
  • Coarse salt
  • 1 1/2 teaspoons black sesame seeds
  • 1 teaspoon finely grated lemon zest


  1. Prepare an ice bath. Bring a 4-quart pot of lightly salted water to a rolling boil. Add haricots verts, and blanch until vibrant green, about 5 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander, and thinly slice haricots verts on the bias.

  2. Heat oil over medium-high heat in a large skillet. Add garlic, and cook until just golden, 1 minute. Add ginger and chile, and cook for 1 minute more. Add blanched haricots verts, and cook, tossing, until heated through. Season with salt. Add sesame seeds and lemon zest, and toss to combine.

Reviews Add a comment

  • nanopia
    29 OCT, 2009
    This was delicious! I made the three course meal for my Halloween party, it was great :} But if I made it again I would probably omit the ginger since there was lots of "tangy" in all the other dishes (cauldron curry/squash rice).