Blistered Green Beans Recipe
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 large pan over medium high heat. Place butter into pan. Melt and swirl to coat. Add olive oil. Turn heat up to high. Add green beans. Use protective eyewear if needed (for real), it’s gonna sizzle and pop!
- 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 the bottom.
- 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!
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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.