Skillet-Charred Green Beans
Published June 1, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons extra-virgin olive oil
- 1large shallot, thinly sliced (about ½ cup)
- 3garlic cloves, thinly sliced
- 1pound green beans, trimmed and patted dry
- Kosher salt and black pepper
- 3anchovies, minced
Nutritional analysis per serving (6 servings)
101 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Transfer to a serving platter and serve warm or at room temperature.
Private Notes
Comments
Homestyle Chinese cooking has several variants on this recipe. A New Haven joint makes stir-fried green beans with just 4 ingredients: beans, oil, garlic, oyster sauce (+ optional salt). I've given up making Indian-style green beans. Sauteing+charring brings out beans' full sweetness. For garlic lovers, add the (minced, not sliced) garlic to the pan just after turning the heat off, rather than Step 1, and quickly stir; the residual heat cooks the garlic.
substitute Worcestershire, soy or fish sauce for anchovies
Followed the recipe exactly. I cooked for 8 minutes and my beans were still a bit crisp - would adjust next time. Very tasty and I will make again.
This is also a wonderful way to cook broccoli spears.
Use a large skillet for a single layer for the green beans. I used red onions (all I had) and white anchovies packed in lemon and olive oil and it was delish. Next time I would double the shallots/onions and the garlic. Tasty!
Blanch beans if they are on the larger, less tender size. Next time I'll get haricot vert or young green beans. Try to get beans to sit in one layer otherwise they won't cook evenly. I used cast iron which worked well.