Cook The Book: Szechuan Beans

1. 1

   Line several baking sheets with dish towels and set aside. Prepare and ice-water bath in a large bowl or clean sink.

2. 2

   Bring a large pot of water to a boil. Drop the beans into the water, no more than 1 pound at a time, and return to a boil. Blanch for 1 minute.

3. 3

   Scoop the beans out with a spider or slotted spoon and plunge them into the ice-water bath. Continue blanching in batches. Remove the beans from the ice bath with a slotted spoon and spread on the towel-covered baking sheets. Blot dry.

4. 4

   To make the pickled, pack the beans vertically in a quart jar.

5. 5

   Combine the vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger, and garlic in a medium nonreactive saucepan. Bring to a boil and simmer for 1 minute. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.

6. 6

   Cool, cover, and store in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.