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Recipe Detail Page
Pinchos with Manchego, Piquillo Pepper & Spicy Pickled Green Beans
Summer 2022
Makes 12
Drain four Spicy Pickled Green Beans (recipe follows) and pat dry with paper towel. Cut each bean into three even lengths. Trim and discard rind from 3 oz (85 g) Manchego cheese. Cut into 12 chunks slightly larger than 1/2 inch (1 cm). Drain three jarred piquillo peppers. Split open, scrape out any seeds and pat dry with paper towel. Cut each pepper into four equal strips and roll each strip into a spiral. On 12 toothpicks, thread each with a bean, pepper spiral and Manchego chunk. Serve at room temperature.
Makes 12
Spicy Pickled Green Beans
These tart, crunchy beans are the perfect foil to rich foods like cheese and charcuterie, or use them to garnish a Bloody Caesar. They’re moderately spicy—so feel free to up the chili flakes if you want more heat, though keep in mind that they get spicier with time.
2 small cloves garlic, peeled
1 tsp (5 mL) dried chili flakes, divided
1 tsp (5 mL) coriander seeds, divided
2 bay leaves
1 lb (455 g) green beans, tailed
1 1/4 cups (310 mL) white vinegar
1 1/4 cups (310 mL) water
2 tsp (10 mL) fine sea salt
1. Divide garlic and spices between two clean 500-mL (2-cup) Mason jars. If necessary, trim beans to fit upright in jars. Divide beans evenly between jars, packing them in tightly without bruising.
2. Place vinegar, water and salt in a small saucepan over high heat. Stir to dissolve salt. When it comes to a boil, pour over beans to within 1/2 inch (1 cm) of rims. Wipe rims clean and cover tightly with lids. Cool completely and label with date. Refrigerate at least 1 day and up to 1 month. (For peak flavour, wait 1 week before eating.)
Makes 2 2-cup (500-mL) jars
