Green Beans with Eggs, Chiles and Cilantro

Contributed by Dmitry Leonov, published in Food & Wine Magazine June 2011 

Total Time: 30 Mins ........ Total Servings: 8

This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tender green beans, it's equally delicious hot. It's great as part of a family-style menu and also makes an unusually tasty, light main course.




INGREDIENTS

1 pound green beans, cut into 2-inch pieces buy 1.25lb, which will yield 1lb for the recipe after preparations
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
5 large eggs, lightly beaten I used 4 large eggs
Salt and freshly ground pepper
1 cup chopped cilantro, plus small sprigs for garnish
2 tablespoons chopped walnuts
1 garlic clove, minced
1 small jalapeño, seeded and minced
1 small red chile, seeded and minced
1/2 teaspoon dill seeds I used Thyme leaves since no dill seeds were available.





DIRECTIONS:
In a large saucepan of boiling salted water, cook the green beans until tender, 6 minutes. Drain and let cool. Transfer to a bowl.
In a large nonstick skillet, melt the butter in the oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring, until the eggs are scrambled, about 3 minutes. Add the eggs to the beans.
Stir in the chopped cilantro, walnuts, garlic, jalapeño, red chile and dill seeds. Season with salt and pepper. Garnish with cilantro sprigs just before serving.
MAKE AHEAD The green lobio can be refrigerated for up to 4 hours.