Blistered Green Beans
Gorgeous, glistening blistered green beans with just the right amount of char, salty umami and not-too-tender texture. Deliciously smoked flavor with lightly crisp exteriors.
Servings: 2 servings
Ingredients
Tools Needed
- stainless steel sauté pan
- measuring spoons
- heatproof tongs
Ingredients
- 1 tablespoon butter*
- 1 tablespoon olive oil*
- 2 cups green beans stringless preferred
- Salt and pepper to taste – I used a heaping 1/8 teaspoon of salt and a generous pinch of pepper
- 1 teaspoon soy sauce
Optional Topping
- 1-2 teaspoons sliced almonds to make it pretty!
Instructions
- Wash and dry green beans. Trim off the ends and remove strings, if needed.
- Heat a medium or large sauté pan over medium high heat.
- Place butter into pan. Swirl the butter around until melted and fully coating the pan.
- Add olive oil.
- Turn heat up to high.
- Add green beans. Use protective eyewear if needed (for real), it’s gonna sizzle and pop! (Think wok hei.)
- Allow green beans to cook and blister in the pan for about 1-3 minutes. Mine took 3 minutes. Be patient—don’t flip the green beans until dark brown marks appear on one side. You can check by flipping just one bean with a tong.
- Using heatproof tongs, flip the green beans. Allow to blister on the opposite side, about 1-2 additional minutes. Mine took 1.5 minutes.
- Add salt and pepper. Toss to coat.
- Pour in soy sauce—this will cause the beans to almost flambé! Use caution. Toss to coat. Cook for about 30 seconds, but no more to avoid burning. Remove from heat.
- Using tongs, grab green beans and gently drip off excess oil. Pour into a serving dish. Enjoy!
Notes
*Note: You can use less oil if using a nonstick pan.
Storing Instructions: Blistered green beans are best served immediately. If needed, cool completely and store green beans in an airtight container in the refrigerator. Keep for 1-2 days max.