Blistered Green Beans with Garlic



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Inspired by salty-crunchy Sichuan dry-fried string beans (gan bian si ji dou), these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
  • 1 Tbsp. capers, drained, chopped
  • 1 tsp. crushed red pepper flakes

Recipe Preparation

  • Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.

  • Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt.

Reviews SectionThe best effing green beans I’ve ever had. Skipped the capers, added lightly smushed garlic and shallots, topped with toasted Panko and parm. The. BestZAnonymousGrass Range, Montana05/11/20The beans were good but because I couldn't place them, I was at a loss as to what to serve them with. They were fine with rice, but I felt it was doing them a disservice. A couple of serving suggestions to point in the right direction would be hugely appreciated. Because of this if I had to choose, I'd skip this and just make the traditional Sichuan dish that inspired them.AnonymousUnited States04/25/20These were amazing!!! I’m not a good cook at all but during the quarantine I’ve been trying to learn. My boyfriend is an amazing home cook and very critical about food. He didn’t like these, he LOVED them! So do my super picky teenaged son. I will be making these again and again. Yes, they spatter a lot, but it’s beyond worth it.AnonymousNew York04/23/20mikermealsChicago, Illinois04/10/20I agree w/ one commenter. I loved this recipe, but EVOO and heating on high heat didn't mix (normally they don't so I had my doubts... I was right in this case). Next time, I would use an oil better suited to high-heat cooking or trying making on med-high and really still watch the EVOO. Not to mention, since EVOO has a lower smoke point than other oils, your pan can burst into flames if you are not really careful and watching to be sure this doesn't start smoking on you!Amazing. Super simple, super tasty.Love this recipe! I used butter instead of oil and I added a generous squeeze of lemon juice right before serving. For me, that was necessary to balance out the (salt-packed) capers because I only had a half hour to soak them. I will definitely make this again!AnonymousSaskatchewan 12/30/19I tried this but with Trader Joe's Frozen French Green Beans (just what I had) and it was also delish! Thawed the beans without oil in the pan uncovered, then once most of the water had evaporated, I added oil and continued the recipe. Probably not quite as good with fresh green beans, but in a pinch, it worked!AnonymousGrand Rapids, Michigan12/29/19Delicious, I can eat a ridiculous amount of these beans. Don't under season. Even with the capers it needs a generous dose of salt. I paired them with a thin brown rice noodle tossed with sesame oil and soy and a pinch of salt and a crispy fried egg. Fast and delicious supper.AnonymousWinnipeg11/27/19Simple and good! Imo, the capers made the dish.So I made this dish for my family twice and it was a hit and apparently addictive, except for the addition of capers, they dont really sell those around me (little mexico), I used cast iron which is my favorite method of cooking and adjusted the heat as necessary by lowering it before it started smoking. Next time I will double the batch as everyone always wants more.AnonymousSan Pablo, CA07/05/19Mine weren't blistered, they were burnt. Olive oil starts smoking on high heat pretty quickly and the beans were burnt within three minutes.AnonymousFresno, Ca04/28/19My wife hates green beans, but she loves, loves, loves these. Slight modification I did was using Mrs Dash extra spicy pepper mix (vice red pepper flakes), and used whole caper berries with stems attached (vice regular capers) as it gives the eater more of a finger food experience being able to easily pick up the whole caper berry. Outstanding recipe . I usually do this with Shishito peppers when available, but when not available, this is my back-up plan. Well done again.brent.lockwood8756Ottawa, Canada04/05/19These were so good! Between two people we polished off almost a pound of these beans (and my SO is not that big of a vegetable fan). The crispy capers and garlic are delicious. I will definitely make these again. Definitely be sure to dry off the beans - I did not have a problem with splattering because I put mine through a salad spinner and then patted them dry with paper towels.AnonymousNashville, TN03/17/19My friend sent me this recipe and I’m sooo glad she did! This is a great way to fix fresh green beans. The cooking time is off a little as it took longer to cook the green beans but we’ll worth the wait! The flavor with the garlic, capers and red pepper flakes is outta this world! Will fix again!Awesome green beans. If you make sure they are dry they don’t splatter. They taste greasy but take longer to brown than the receipt says. Well worth the wait though. Make a great way to fix fresh green beans. Will definitely make again. This serving was gobbled up with no leftovers!AnonymousFt. Worth TX03/12/19These beans are seriously life changing. The combo of the capers, garlic, and pepper flakes brings out a whole new set of flavors that I've never experienced eating green beans. The sweetness in the green beans is perfectly balanced with a nice heat in the back coming from the pepper and I can't get enough! Sure it might get oil everywhere, but to say it is worth it would be an understatement. Make these beans.AnonymousAtlanta, GA03/05/19Amazing flavors, very easy to prepare. My family loved it! Will definitely be making this again.Anita459Portland, OR area02/19/19So delicious and simple! Packs lots of flavor and freshness into a quick recipe. I’ve made it 3 times in the past week :)AnonymousPortland, OR02/17/19So. Dang. Good! I made this two nights in a row I loved it so much. I skipped the capers because I don't typically like them, but followed the recipe aside from that. Like another commenter, the cook time was longer than what the recipe suggested, but you can easily eyeball them to see when they are finished.This was fantastic! I didn't add the capers (I don't really like them), and the garlic I added was minced, but regardless, this was amazing. I'm not sure following the times on the recipe is the way to go, since mine took a bit more time than what was called for, so just cook them 'til they look like the picture and you won't be disappointed!AnonymousChicago, IL02/05/19These were really good! I didn't have capers and am going to pick some up for next time. BUT the best part of this dish was the crispy fried garlic. OMG. Tip: do not rinse your greenbeans right before you make this OR make sure they are reallly, really dry. Mine were washed a few days ago and were totally dry and I only had minimal spatter.At first I wasn't sure if I would ever make this again. The warning in the recipe about the potential for splattering is very real! While the green beans were cooking, the splattering oil was making a huge mess (even with a cover). But, once the cooking was done, the taste made it all worthwhile! This is a great recipe - especially for the vegan in our house. Next time I will add more capers (because you can never have too many crispy capers in a recipe).

Blistered & Blackened Green Beans

Published: May 23, 2019 · Updated: Mar 19, 2020 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Blistered and blackened, these green beans seem like they are abused. Instead, they are stir-fried with a simple yet potent combination of Chinese fermented black beans and fresh ginger.

These Chinese style green beans would make an excellent accompaniment to easy 6-ingredient Shanghai chicken, vegan mapo tofu, or served alongside a warm bowl of soupy egg and tomato.


Green Beans with Garlicky Pistachio Vinaigrette

Things we love: good food, easy recipes and Molly Baz&rsquos new cookbook, Cook This Book: Techniques That Teach and Recipes to Repeat. Why? Oh, because it&rsquos full of uncomplicated yet delicious recipes and the essential tools and tips that will make you a better cook.

Take this recipe for green beans with garlicky pistachio vinaigrette as an example. Sure, it&rsquos a tasty new way to eat green beans (which are usually served hot), but it&rsquos also a prime lesson in blanching. As Baz explains, green beans are tough and fibrous when raw, so a quick cook in boiling salted water, followed by plunging in an ice bath, will tenderize their texture but preserve that appealing bright green color. The vinaigrette is really just gilding the lily.

Reprinted from Cook This Book. Copyright © 2021 by Molly Baz. Photographs copyright © 2021 by Taylor Peden and Jen Munk. Published by Clarkson Potter, an imprint of Random House.

¾ cup roasted, salted pistachios

1½ pounds green beans, wax beans or Romano beans

⅓ cup extra-virgin olive oil

1½ ounces grated Parmesan cheese (about ⅓ cup)

Freshly ground black pepper

1. Bring 4 quarts water and 1½ cups salt (see note) to a boil in a large pot. Finely chop the pistachios until all the pieces are about the size of a lentil. Trim the ends of the green beans.

2. Cook the Beans: Once the water boils, stir in the beans and cook until just tender but not limp, 5 to 6 minutes. (Taste one and see if they&rsquore done&mdashthey shouldn&rsquot be fibrous or tough to chew, but you also don&rsquot want them to be totally lifeless and mushy. Find that happy, snappy medium.) While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.

3. Make the Dressing: Finely grate 1 garlic clove and the zest of 1 lemon into a medium bowl. Cut the zested lemon and a second lemon in half and add the juice from both lemons to the bowl, whisking to combine. Slowly stream in the olive oil, whisking as you go. Stir in the Parmesan cheese. Season the dressing with salt and lots of black pepper. Stir in the chopped pistachios.

4. Drain and Assemble: Drain the beans, then transfer them to a clean kitchen towel and pat dry. (You want them as dry as possible so as not to introduce any water into the dressing we just made, which will dilute the flavor.) Add the green beans to the bowl of dressing, tossing well to coat. Taste and add more salt and black pepper if you think it needs it. Serve them up! These are best served very cold, so keep them covered and refrigerated until serving if you&rsquore making them in advance.

Note: YES! THAT IS SO MUCH SALT! But the beans are spending only a couple of minutes in the boiling water, and it takes a LOT of salt to penetrate something as fibrous as a green bean. I have tested this outrageous amount of salt, and I promise you, your beans are going to be perfectly seasoned, NOT salty.


What’s A Good Sauce For Sauteed Green Beans?

Once fresh greens beans have been sauteed in a hot pan, it’s good to toss them in a creamy mayo based sauce that is tangy. My insane sauce has crazy good flavors, hence the name. Add some full fat avocado oil mayo to a bowl and season it with fresh lemon juice, tamari soy sauce, toasted sesame oil, samal chili paste or sriracha, and stone ground mustard. Mix well and check for seasoning.

The flavors of this sauce are bright, acidic, and creamy, which makes this sauce the perfect for tossing with fresh sauteed green beans from the pan. You will fall in love with the flavors and textures.


Inspired by salty-crunchy Sichuan dry-fried string beans, these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.

INGREDIENTS

Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.

Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too season with salt.


Spicy Blistered Beans

Sometimes it can be hard to find new ways with vegetables. Green beans, for example, usually get boiled, steamed, or chopped up and carelessly tossed into a stir-fry at the last moment, never quite reaching their true potential.

Today we’re sharing one of our favourite ways to cook green beans, which turns the humble vegetable into a star dish infused with wok hei and bursting with Sichuanese flavour. The key technique is ‘dry-frying’, where the raw beans are rapidly tossed in a hot wok until they begin to blister.

Traditionally the dish uses yard-long beans. They have a particular robustness that stands up well against the intense dry-frying. However, French beans and ordinary green beans will do the trick nicely too. We also use doubanjiang (chilli bean paste) for that Sichuanese flair, but feel free to use a dollop of any good chilli sauce. Be sure to add the Chinese mushrooms too – their fleshiness and daan (springy) mouthfeel adds a delightful extra layer of texture to the dish.

4 dried Chinese/Shiitake mushrooms
2 pinches granulated sugar
400g yard-long beans or green beans, trimmed
vegetable oil

FOR THE SEASONING
2 cloves garlic, finely diced
1 tbsp ginger, finely diced
4 spring onions, white parts only, finely sliced
1/2 tsp cracked Sichuan peppercorns

FOR THE SAUCE
3 tsp doubanjiang/chilli bean sauce, or other chilli sauce
2 tsp Shaoxing rice wine
pinch of salt
1 1/2 tsp granulated sugar

4 dried Chinese/Shiitake mushrooms
2 pinches granulated sugar
400g yard-long beans or green beans, trimmed
vegetable oil

FOR THE SEASONING
2 cloves garlic, finely diced
1 tbsp ginger, finely diced
4 spring onions, white parts only, finely sliced
1/2 tsp cracked Sichuan peppercorns

FOR THE SAUCE
3 tsp doubanjiang/chilli bean sauce, or other chilli sauce
2 tsp Shaoxing rice wine
pinch of salt
1 1/2 tsp granulated sugar

Sometimes it can be hard to find new ways with vegetables. Green beans, for example, usually get boiled, steamed, or chopped up and carelessly tossed into a stir-fry at the last moment, never quite reaching their true potential.

Today we’re sharing one of our favourite ways to cook green beans, which turns the humble vegetable into a star dish infused with wok hei and bursting with Sichuanese flavour. The key technique is ‘dry-frying’, where the raw beans are rapidly tossed in a hot wok until they begin to blister.

Traditionally the dish uses yard-long beans. They have a particular robustness that stands up well against the intense dry-frying. However, French beans and ordinary green beans will do the trick nicely too. We also use doubanjiang (chilli bean paste) for that Sichuanese flair, but feel free to use a dollop of any good chilli sauce. Be sure to add the Chinese mushrooms too – their fleshiness and daan (springy) mouthfeel adds a delightful extra layer of texture to the dish.


35 Best Green Bean Recipes to Make for Simple, Delicious Side Dishes

What do you do when you have a bunch of green beans on hand? Your first thought might be to steam and season them with salt and pepper, which is a delicious way to eat them! But there are so many other seriously delicious green bean recipes out there to try&mdashmany that qualify as comfort food recipes in their own right. "It's sometimes hard to know what to do with them beyond just cooking them in a pot of water," says Ree Drummond. "I love preparing the crisp little babies in a skillet with delicious ingredients, allowing them to cook down and become both colorful and slightly caramelized." The flavor combinations with green beans are seemingly endless, whether it's nutty, fruity, citrusy, smoky, you name it!

If hearty fall recipes or Thanksgiving menu ideas are what you're after, you'll be pleased to find a variety of recipes with seasonal flavors. In particular, the Dijon-maple green beans and garlic roasted cheesy green beans sound like winners. Of course, practically all of these dishes will work as delicious Thanksgiving sides too&mdashespecially if you'd like a break from the traditional green bean casserole (which Ree's got a few must-try ideas for as well!). The world is your oyster if you've got a handful of green beans and a headful of these yummy recipes.


Blistered Green Beans with XO Sauce

In a small bowl, cover the dried shrimp and scallops with the boiling water and let stand until softened, about 15 minutes. Drain well.

In a mini food processor, combine the shrimp, scallops and ham with the garlic, shallot, ginger, soy sauce, crushed red pepper and sugar. Pulse until minced. Scrape the mixture into a small saucepan and stir in 1 cup of the oil. Bring to a boil over moderately high heat reduce the heat to a simmer and cook until the solids are dark golden and fragrant, about 30 minutes. Remove the XO sauce from the heat and let cool to room temperature.

Heat a large wok or skillet over high heat for 5 minutes. Drizzle in the remaining 1/4 cup of oil, add the green beans and cook for 2 to 3 minutes, tossing every 30 seconds the beans are done when they&rsquore tender and blistered in spots. Drain off the oil. Stir in 1/4 cup of the XO sauce toss until the beans are evenly coated. Season with salt and pepper and transfer to a platter. Serve with lemon wedges.


Vegan Blistered Green Beans Recipe

It’s that time of the year again when all I want to do is curl up with some comfort food and watch some Netflix. There’s just something about it being completely dark by the time I get off work that diminishes my adventurous spirit.

I don’t necessarily think thats there’s anything wrong with moderate hibernation, but I have some work to do when it comes to what I’m munching on. The dishes I prepare can be pretty bread and/or cheese heavy, and while delicious, they seem to be contributing a little too much to my “winter bod”. That being said, I’m always on the hunt for food that is both healthy and satisfying.

Needless to say, I was super excited when my coworker brought in this concoction thought up by bon appetit: Blistered Green Beans with a Spicy Miso Glaze. Warm, full of flavor, with a Thai Two Friends-esque taste, this dish is both satisfying and nutritious. Plus, its vegan and vegetarian diet friendly.

The base, obviously, is green beans, which are a great source of of vitamins A, C, and K as well as folic acid and fiber. Consuming these elements can improve bone health, and even help to fight depression. On top of being chock full of nutrients, green beans are low calorie. The dish is amazing with just green beans, but if you love Two Friends, you can modify the recipe to half green beans, half snap peas.

The glaze is what really makes the dish, and that spicy kick is sure to warm you up and boot any cold that may be lingering in your system. The garlic contrasts nicely with the sweet taste of the coconut oil, and all the different flavors complement the seared texture of the base.

Next time you’re tempted to order a pizza, make this instead! Your body, tastebuds, and pocketbook will thank you.

Ingredients:

  • 3 finely chopped fresh garlic cloves
  • 3 tablespoons white miso
  • 3 tablespoons fresh lime juice
  • 1 tablespoon agave nectar
  • 3 tablespoons Roots and All extra virgin unrefined coconut oil
  • 1.5 pounds fresh green beans
  • 1 pinch of crushed red pepper flakes
  • Sea salt and freshly ground pepper, to taste

How to Make it:

  1. Combine garlic, miso, lime juice, and agave nectar in a bowl.
  2. Heat coconut oil in a large pan on medium-high (Do not exceed 350° F).
  3. Add green beans to pan. Do not stir for two minutes, or until they begin to blister.
  4. Cook for 8-12 minutes, tossing often, until they are tender and blistered.
  5. After the beans are blistered, remove the pan from heat, and mix the garlic combination into the green beans.
  6. Add red pepper flakes, sea salt, and black pepper as needed.

We hope you enjoy it as much as we did! Be sure to tag us in your creation on Instagram, Twitter, Facebook, or WordPress with the hashtag #tryrootsandall!

Need some coconut oil for your recipe? You can get ours right here! We’re USDA organic, non-GMO Project Verified and Fair Trade Certified.


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