Mixed Beans With Peanuts, Ginger, And Lime

• 2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
• 1/2 teaspoon kosher salt, plus more
• 5 tablespoons olive oil, divided
• 1/2 large shallot, finely chopped
• 1 (1" piece) ginger, peeled, finely grated
• 1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane
• 2 garlic cloves, finely grated
• 1/2 teaspoon ground coriander
• Freshly ground black pepper
• 1/3 cup salted, roasted peanuts
• 3 kaffir lime leaves, finely chopped
• 1 teaspoon finely grated lime zest
• 3 tablespoons fresh lime juice
• 1/4 teaspoon sugar
• 1/3 cup (packed) cilantro leaves with tender stems, plus more for serving

1. Working in batches by type, 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.
2. Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
3. Heat 1 tablespoon 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 tablespoon peanuts for serving.
4. Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

mixed snap beans, kosher salt, olive oil, shallot, ginger, stalk, garlic, ground coriander, freshly ground black pepper, peanuts, lime, lime zest, lime juice, sugar, cilantro

Taken from www.epicurious.com/recipes/food/views/mixed-beans-with-peanuts-ginger-and-lime-56389867 (may not work)