Skillet-Charred Green Beans

By Kay Chun

Published June 1, 2021

Skillet-Charred Green Beans
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
15 minutes
Rating
4(562)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Transfer to a serving platter and serve warm or at room temperature.

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Ratings

4 out of 5
562 user ratings
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Comments

Prakash Nadkarni

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.

Dave

substitute Worcestershire, soy or fish sauce for anchovies

Sheila

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.

Aron S

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.

Tim

My beans never charred or crinkled after 10 minutes! I even turned the heat up to High. They tasted great though.

SK19118

These are delicious! Used fish sauce in place of anchovies because that's what I had. A squeeze of lemon on top was nice at the end.

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