Best Blistered Green Beans Recipes

BLISTERED GREEN BEANS

Steps:

• Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO

Steps:

• Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
• Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
• Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
• Do ahead
• Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.

BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS

Steps:

• Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
• In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
• Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
• Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

BLISTERED GREEN BEANS WITH SPICY CHILE SAUCE

Steps:

• Preheat the oven to broil.
• Bring a large pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. Blanch the green beans in the boiling water until tender but still crisp, about 2 minutes. Drain and immediately shock in the ice bath. Drain the beans and pat dry well.
• Add the Garlic Oil, chile paste, honey and salt to taste to a large bowl. Add the green beans and toss to coat. Transfer to 2 baking sheets and broil until brown and blistered in spots, 5 to 7 minutes. Serve immediately.
• Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Remove from the heat and allow to cool completely. Once cool, discard the garlic.

BLISTERED GREEN BEANS AND TOMATOES WITH HONEY, HARISSA AND MINT

Steps:

• In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
• In large cast-iron skillet, heat 1 tablespoon of the grapeseed oil and the olive oil over medium-high heat. Add green beans and cook undisturbed until they began to char in spots, about 3 minutes. Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. Some beans will be more cooked than others - that's O.K. Season with salt and place beans in a bowl.
• Heat remaining 1 tablespoon grapeseed oil in the skillet. Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute. Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through. Season with salt.
• Remove skillet from heat and add green beans. Add harissa mixture and butter and toss until everything is combined and butter is melted. Add in half of the mint and stir again. Spoon into a large bowl and scatter with remaining mint. Garnish with flaky salt, if using.

BLISTERED GREEN BEANS WITH TAHINI

Steps:

• Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
• Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.

BLISTERED GREEN BEANS WITH GARLIC AND MISO

Steps:

• Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
• Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8-12 minutes.
• Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

BLISTERED GREEN BEANS WITH FRIED SHALLOTS

Steps:

• Crush shallot, garlic, lemongrass, and ginger in a mortar and pestle to a coarse paste; set aside. (If you don't have a mortar and pestle, chop very finely.)
• Heat oil in a large skillet over medium-high. Arrange green beans in a single layer; cook, undisturbed, until browned underneath, about 3 minutes. Using tongs, turn beans over and cook, tossing occasionally, until deeply browned in spots and tender, about 5 minutes. Add reserved lemongrass mixture; cook, tossing, until fragrant and tender, about 1 minute. Remove from heat. Add oyster sauce, season with salt, and toss to coat.
• Transfer green beans to a platter and top generously with fried shallots.

GRILLED STRIP STEAK WITH BLISTERED TOMATOES AND GREEN BEANS

Steps:

• Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6-8 minutes.
• Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
• Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.

VEGETABLES: BLISTERED GREEN BEANS RECIPE

Steps:

• Toast the hazelnuts in a small skillet over medium heat, shaking the skillet pretty frequently, until they're golden brown and starting to smell like browned butter, about 5 minutes; set aside. Combine the distilled vinegar, jalapeño, and garlic in a large bowl; season with salt and sugar, and set aside. In another bowl, combine the labne, tahini, and lemon juice, and season with salt. (I like this sauce on the thicker side-better for dipping-but if you like, you can thin it out with a bit of water to get a more drizzly consistency.) Heat a large cast-iron or stainless-steel skillet over high (yes-high!) heat. Toss the green beans with the oil and season with salt and pepper. Throw them into the hot skillet and cook, tossing frequently, until the green beans are lightly charred on all sides but still bright green and with some snap to them (army green = soft beans), about 4 minutes. Remove the skillet from the heat and, using tongs, add the beans to the bowl with the jalapeño mixture, tossing to coat. Let them sit in this for a minute or two to absorb some of that vinegary heat. Spoon some of the creamy tahini onto the bottom of a serving platter and top with the green beans and hazelnuts. NOTE: This creamy tahini sauce is great underneath just about any vegetable-charred, roasted, grilled, or even raw. Make extra. DO AHEAD: Creamy tahini can be made 5 days ahead and refrigerated.