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Caesar beans
A delicious side dish and a change of pace from the usual steamed beans. Add these tasty and crunchy babies to your next Caesar cocktail and you will be so thankful for your past self for making them.
YIELDS
4
TO
5
Ingredients
- 1 to 2 handfuls green beans
- 2 garlic cloves, thinly sliced
- 1/4 cup vinegar based hot sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 large lime wedge
- Celery salt
- Ice cubes
- 1 1/2 oz/3 tablespoons vodka or gin
- 3/4 cup tomato juice
- 2 to 4 tablespoons clam juice
- 2 to 3 dashes vinegar based hot sauce
- 1 to 2 dashes Worcestershire sauce
- 1 teaspoon prepared horseradish
- Freshly ground black pepper
Directions
- Trim the beans and add them to a tall 500 ml jar along with the garlic and hot sauce.
- In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a simmer over medium heat. Cook for one to two minutes or until the sugar and salt have dissolved.
- Pour the hot pickling liquid over the beans so that they are fully submerged and set aside to cool to room temperature. Tightly screw on a lid and place in the fridge for at least three hours to pickle and chill.
- The spicy quick pickled beans will keep for up to one month.
- Run the lime wedge around the rim of a tall glass. Scatter some celery salt into a dish and coat the rim with the salt. Add ice into the glass and set aside.
- In a measuring cup or cocktail shaker filled with ice, combine the vodka or gin with the tomato juice, clam juice, hot sauce, Worcestershire sauce, and horseradish. Squeeze in the lime juice and season with pepper. Stir or shake well to combine.
- Pour the cocktail into the prepared glass and garnish with a few spicy beans.
TIP: If you have access to prepared Caesar mix, feel free to substitute one cup for the tomato and clam juice. And if the idea of clam juice isn’t your thing, you can leave it out and make a Bloody Mary by bumping the tomato juice up to one cup.
