Blistered Green Beans with Garlic
I don’t think you need to create an asian inspired menu to enjoy these beans. They would go well with any grilled meat or fish, I served them alongside a roast chicken. They are full of flavor and the texture is great, cooking away any waxiness you can sometimes get with green beans. And yes, another great recipe from Bon Appetit.
Blistered Green Beans with Garlic
Originally from Bon Appétit
Makes 4 servings
INGREDIENTS
⅓ cup extra-virgin olive oil
1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
Kosher salt
6 garlic cloves, sliced
1 tablespoon capers, drained, chopped
1 teaspoon crushed red pepper flakes
INSTRUCTIONS
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.