Roma Beans with Crunchy Peanut-Lemon Coating

From Mollie Katzen’s Vegetable Dishes I Can’t Live Without.

-Place 1 cup unsalted peanuts in a blender and grind briefly until they form a coarse meal. Set aside.

-Mince up 2 TBS fresh ginger and 3 cloves of fresh garlic.

-Zest a lemon until you have ½ tsp of lemon zest.

-Place a large deep frying pan over medium heat.

-Add 1 TBS ghee or lard and the minced ginger and sauté for a few minutes.

-Add the crushed peanuts, the lemon zest and the garlic.

-Cook over medium low heat for 8-10 minutes, stirring often until the peanuts are lightly toasted.

-Transfer to a bowl and stir in a pinch of salt.

-Tip and tail 1 pound of Roma beans then cut them into 1½ inch lengths.

-Wipe out the pan then return it to medium high heat.

-Add another TBS ghee or lard and then add the green beans.

-Stir-fry for 5 minutes, then sprinkle with ¼ tsp salt and a big pinch of red pepper flakes.

-Add the peanut mixture and 1 TBS fresh lemon juice, tossing it all together. Serve hot.