Crisp green bean ‘fries’
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Transform green beans into chips by coating them with polenta. Swapping garlic for smoked paprika also works well.
Ingredients
Tomato passata
200 g
Tomato paste
1½ tbs
Fresh red chilli
1 whole, deseeded, finely chopped
Balsamic vinegar
3 tsp
Polenta
75 g
Garlic powder or flakes
2 tsp
Egg(s)
1 large, lightly beaten
Green string beans
200 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Lightly spray a large baking tray with oil.
2
Combine passata, tomato paste, chilli and vinegar in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Remove dipping sauce from heat and set aside to cool.
3
Combine polenta and garlic in a shallow bowl. Season with salt and pepper. Place egg in a separate shallow bowl. Add half the beans to egg, turning to coat. Drain any excess egg, then toss beans in polenta mixture (it doesn’t matter if the coating is a bit patchy). Spread beans over prepared tray. Repeat with remaining beans, egg and polenta mixture.
4
Lightly spray beans with oil and bake for 10 minutes. Turn beans and bake for 2-5 minutes or until coating is crisp and golden. Serve beans with dipping sauce.
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