Charred Green Beans Recipes

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SKILLET-CHARRED GREEN BEANS



Skillet-Charred Green Beans image

These green beans with bagna cauda flavors make a wonderful accompaniment to any meat, fish or chicken dish. The beans are simple to cook and fairly effortless, so do resist the urge to stir too often. Allow them to sit, caramelize and shrivel to bring out all of their natural sweetness. Anchovies are tossed in at the end for a bright, salty hit that complements the sweet beans and shallots. These beans can be made ahead, and are equally delicious warm or at room temperature.

Provided by Kay Chun

Categories     easy, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
1 pound green beans, trimmed and patted dry
Kosher salt and black pepper
3 anchovies, minced

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
  • Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
  • Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
  • Transfer to a serving platter and serve warm or at room temperature.

CHARRED GREEN BEANS



Charred Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.

CHARRED GREEN BEANS



Charred Green Beans image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound green beans, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup hazelnuts, toasted and chopped, for serving
Chopped fresh parsley, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the green beans to a rimmed baking sheet, drizzle over the oil and sprinkle with salt and pepper. Roast until soft and starting to brown, 15 to 18 minutes.
  • Top with the hazelnuts and parsley to serve. Serve warm or at room temperature.

RAMEN WITH CHARRED SCALLIONS, GREEN BEANS AND CHILE OIL



Ramen With Charred Scallions, Green Beans and Chile Oil image

Scallions can be so much more than a garnish. Raw scallions bring an assertive pungency, but when cooked, they take on a sweet tenderness that is very pleasing to the palate. In this vegan recipe, treat scallions as you would a bunch of greens. Take cues from the Chinese cooking technique used for stir-fries, and add the scallions to very hot oil to let them "bao" (to crack, explode or burst), drawing out their natural aroma. Those packets of ramen noodles stashed in your pantry are perfect for this quick yet intensely satisfying weeknight noodle dish. The chile oil makes just enough for this dish, so if you want extra for future meals, make double.

Provided by Hetty McKinnon

Categories     weekday, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons red-pepper flakes (see Tip)
1 1/2 teaspoons kosher salt
1/2 cup neutral oil, such as grapeseed, vegetable or canola
1 (1-inch) piece ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
Kosher salt
4 (3-ounce) packages ramen noodles, seasoning packs discarded
2 bunches scallions (10 to 12 scallions), white and green parts separated and cut into 2-inch pieces
2 to 3 tablespoons neutral oil, such as grapeseed, vegetable or canola
10 ounces green beans, trimmed and halved diagonally
1 (2-inch) piece ginger, peeled and julienned
White pepper
1 tablespoon toasted white sesame seeds

Steps:

  • Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
  • Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
  • Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
  • Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
  • Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
  • Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.

3-INGREDIENT CHARRED GREEN BEANS WITH RICOTTA AND LEMON



3-Ingredient Charred Green Beans with Ricotta and Lemon image

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Side     Grill     Grill/Barbecue     Green Bean     Cheese     Ricotta     Lemon     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
2 cups whole-milk ricotta
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon kosher salt, plus more
1 teaspoon finely grated lemon zest
Freshly ground black pepper
Lemon wedges (for serving)

Steps:

  • Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
  • Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
  • Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.

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