Green Beans with Ginger & Lime

serves 6

recipe adapted from Bon Appetit

• 2 pounds green beans trimmed
• ½ teaspoon kosher salt, plus more
• 5 tablespoons olive oil, divided
• ½ large shallot, finely chopped
• 1 1-inch piece ginger, peeled, finely grated
• 2 garlic cloves, finely grated
• ½ teaspoon ground coriander
• Freshly ground black pepper
• ⅓ cup salted, roasted peanuts
• 1 tablespoon finely grated lime zest
• 3 tablespoons fresh lime juice
• 1 teaspoon tamari
• 1/2 teaspoon sugar
• ⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Working in batches, cook beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.

Heat 1 Tbsp. oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.

Heat 1 Tbsp. oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 Tbsp. peanuts for serving.

Whisk lime zest, lime juice, tamari, sugar, ½ tsp. salt, and remaining 3 Tbsp. oil into shallot mixture. Add beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.