Skillet-Charred Green Beans

Name: Skillet-Charred Green Beans
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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

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(542)
Comments: Read comments

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

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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.

Ratings

4 out of 5

542 user ratings

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Comments

Prakash Nadkarni4 years ago

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.

Dave3 years ago

substitute Worcestershire, soy or fish sauce for anchovies

Sheila3 years ago

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.

SK191186 days ago

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.

Sarah2 months ago

I have never loved my green beans until this recipe. It’s the easiest and most flavorful and it put to use some of my anchovies that I’ve been waiting to use and I’m just enamored. Thank you so much. Also, I screwed up and left the shallots and the onions in the pan when I tosses the green beans in and it was just as good as the first time when I did it correctly.

Beverly5 months ago

Absolutely delicious! The shallot and garlic moisture cooked with anchovies added so much flavor- I was licking the serving spoon.

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