Twice Fried Beans (or as we call them, Hot Beans)

By | June 18, 2025

  • Serves
    6
Author Notes

My family loves Chinese food and we found a version of this recipe in a newspaper years ago, and have perfected it. It is probably the most requested dish I make. —Deborah Dowd

Ingredients

  • 1 1/2 pounds

    fresh green beans with ends removed


  • 1 pound

    reduced fat bulk pork sausage


  • 1/2 cup

    brown bean paste


  • 1 tablespoon

    sugar or Splenda


  • juice of 1 lime


  • 1 teaspoon

    chili and garlic paste (Add 1/4 tsp. at a time until you get to the spiciness you like)


  • 3 cups

    vegetable or peanut oil for frying

Directions
  1. Heat oil until a cube of bread browns easily, but doesn’t burn.
  2. In several batches, fry beans until skins blister, but don’t let them brown. Remove from hot oil and drain on paper towels.
  3. In several batches, fry beans until skins blister, but don’t let them brown. Remove from hot oil and drain on paper towels.
  4. Meanwhile brown the sausage in a pan, breaking up the meat, until all pink is gone.
  5. Add brown bean paste, sugar , lime juice and chili paste to taste (my family likes hot, but you may not want yours quite so hot).
  6. Once sauce is the way you like it, stir in the beans and keep hot until serving.

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