Uyghur-Style Grilled Cumin-Spiced Yellow and Green Haricot Bean Skewers

Servings: 4 portions

INGREDIENTS

250g yellow Quebec haricot beans
250g green Quebec haricot beans
1 teaspoon Sichuan peppercorns
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 small onion (40g), minced
5 cloves garlic (30g), minced
1 tablespoon white sesame seeds, for garnish
Toothpicks or small wooden skewers

INSTRUCTIONS
Prepare the Spice Mix:
Blend the Sichuan peppercorns, cumin seeds, salt, crushed red pepper, and black pepper into a fine powder. Set aside.

Mince the Aromatics: Mince the onion and garlic finely.

Prepare the Haricot Beans:
Wash the haricot beans thoroughly and cut them into 5cm (2-inch) long pieces.

Marinate the Beans: Toss the haricot beans in a bowl with the minced onion, garlic, 2 teaspoons of the blended spice mix, and olive oil. Let them marinate for 30 minutes to allow the flavors to meld.

Skewer the Beans: Use toothpicks or small wooden skewers to thread about 5-6 haricot bean pieces onto each skewer. Set aside.

Preheat the Grill: Preheat your grill to 400°F (200°C).

Grill the Beans: Place the skewered beans on the grill and cook for about 5 minutes on each side. For a softer texture, grill each side for an additional 3 minutes.

Garnish and Serve: Once grilled, sprinkle the beans with white sesame seeds for a bit of crunch and visual appeal. Serve immediately.

This colorful, crisp medley is a delightful side dish that brings a fresh, smoky taste to your table.