Sriracha Green Beans

Green beans have been a Thanksgiving staple since 1955 when Dorcas Reilly (RIP) invented the green bean casserole. While I am a fan of this classic mid-Century dish, I generally prefer my green beans sans the Campbell's Cream of Mushroom Soup. Luckily @cookesinthekitchen came through with a super simple spicy green bean recipe just in time for turkey day.
Why not give green beans a chance to shine on their own this year? If you're afraid of straying too far from tradition, feel free to toss some crispy fried onions on top!
STAR OF THE SHOW: Baby Clydesdale Sriracha 
PREP: Start by turning on the oven to broil. Then, pour yourself a tall drink so you can endure listening to your Uncle Billy fill you in on what Rush Limbaugh's been up to recently. 
Once the beans have been washed & trimmed, and mixed in an assortment of sauces, let the broiler take it from there. This recipe is pretty fool proof. When your family is amazed by your culinary mastery, be sure to point out that maybe your Liberal Arts degree isn't worthless after all!
  • 2 tbsp Baby Clydesdale Sriracha 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp coconut aminos or low sodium soy sauce
  • 2 tsp honey or agave nectar
  • Turn oven on to broil
  • In a large bowl, mix together ingredients until smooth and emulsified. 
  • Pour sauce over 1 lb green beans (rinsed and trimmed)
  • On a foil lined baking sheet, spread the beans in an even layer. Broil until the beans are charred in spots, about 5-6 minutes. 

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