Charred Green Beans and Lemony Yogurt

By Yossy Arefi

Updated Oct. 11, 2023

Charred Green Beans and Lemony Yogurt
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(276)
Comments
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Everyone needs a simple summer side dish formula and this one is very adaptable. Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt. Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners. This recipe is equally delicious with broccoli florets, small peppers, sliced eggplant or halved carrots. You can char the green beans under your broiler or on a grill, but make sure to use a basket if you are grilling, otherwise the beans may fall through the grates. Serve the veggies and yogurt with a quickly grilled protein, like chicken, tofu, or shrimp, or simply with bread.

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Ingredients

Yield:4 servings
  • 1pound green beans, trimmed
  • 1tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1½cups plain Greek yogurt
  • 1lemon
  • ¼teaspoon red-pepper flakes, or more to taste
  • ½cup fresh mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

172 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 11 grams protein; 600 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

    Heat your broiler with a rack set 6 inches below the heat source.

  2. Step 2

    On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.

  3. Step 3

    Broil the green beans until bright green and charred in spots, about 5 minutes. Let cool slightly while you prepare the yogurt. (Alternately, you can grill the beans over medium-high in a grill basket until lightly charred, about 5 minutes.)

  4. Step 4

    While the beans are cooling, add the yogurt to a medium bowl. Zest the lemon into the yogurt, then juice half the lemon over the top. Cut the remaining lemon half into 4 wedges; set aside. Add the red-pepper flakes to the yogurt, season with salt and pepper, then stir to combine.

  5. Step 5

    Spoon the yogurt onto a large platter, then top with the green beans and mint. Season with more salt and pepper, if necessary, and serve with the lemon wedges.

Ratings

5 out of 5
276 user ratings
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Comments

Ossie

Instead of topping with the mint leaves, I add them to the yogurt sauce: Pulse the mint leaves with a few tablespoons of the yogurt in a mini food processor until the mint is completely ground. Then blend it into the yogurt sauce.

Susie

Have made these twice in the last two weeks because the fam requested them. The only thing I changed was I added a little minced garlic to the yogurt on accident the first time, and we liked it so much I kept it the second time. Teenager said “I could eat these for supper every day.” Super easy and tasty. Win-win

Lianne

Easy, delicious. No notes. Had it as a side with chicken and 40 cloves of garlic. A light meal that felt absolutely decadent.

Liza

Excellent. My beans needed closer to 15 minutes under the broiler, with a toss every 5 minutes. Also added about a tablespoon of olive oil to the yogurt for richness.

Nancy NYC

I needed a quick recipe to go with cutlets, and had some green beans on hand, so I went with this recipe. No mint, and I added a small spoonful of sour cream. So fast - so Delicious! Hubby raved. A keeper.

Brushjl

Served this as a Thanksgiving side. I charred the beans the day before and reheated them the next day, delicious. Loved the yogurt.

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