Blistered Green Beans

By Ann Fulton

Such a quick, easy (and tasty!) way to cook green beans
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Cook green beans in a flash while bringing out their very best flavor with this minimalist but effective approach.


Need a 10-minute side dish that tastes great and goes with practically everything? 

For years I steamed my green beans. Occasionally, I roasted them.  

For the past year or two, however, broiling has been my go-to method of preparing this dinnertime staple.

Broiling green beans brings out a bright flavor while adding just a touch of smoky char. You may cook the beans to your preferred point of doneness – I like to pull them from the oven on the crisp-tender side.

Incredibly easy and delicious all by themselves, blistered beans are a welcome veggie addition to a variety of salads, from quinoa to pasta to basic green. For a speedy side dish that’s full of flavor, toss the blistered beans with slow-roasted grape or cherry tomatoes and sprinkle with crumbled feta.


The quickest, easiest, and most flavorful way to cook green beans!
Blistered Green Beans
Broiled beans are delicious as a simple side dish but also make a flavorful add-in to a variety of salads. The exact broiling time will vary based on oven and thickness of bean. Watch the green beans closely until you determine what works best for your oven.
  • Fresh green beans
  • Olive or avocado oil
  • Kosher salt and freshly ground pepper
  1. Preheat the oven to broil, and place the rack in the center of the oven.
  2. Wash the green beans and pat dry. Trim the ends, and toss with just enough olive oil to lightly coat. Sprinkle with salt and pepper and toss again. (For those who like exact measurements, figure on 1 tablespoon of olive or avocado oil, ½ teaspoon of kosher salt, and a few hearty grinds of the pepper mill per pound of green beans.)
  3. Place the green beans in a single layer on a baking sheet–a little overlap is fine–and broil for 8-10 minutes or until they are crisp-tender (I like to pierce with a sharp knife to check) and blackened in spots. Thinner green beans may take 5-7 minutes. Enjoy hot, room temperature, or cool and refrigerate for use in a variety of salad recipes.

If the green beans are blackened in spots but still not cooked to your liking, toss them and return to the oven for another minute or two. If you have more than a single layer on one baking sheet, toss the beans after the first 5 minutes and then check every minute or so after that until they are cooked to your liking, tossing again, if needed, to evenly cook.
The last time I made these, I moved them to the top rack when they were just short of done and broiled closer to the element for a minute. They developed beautiful golden brown color and tasted especially delicious.

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  1. Carol Hess

    I love your recipes and go to your site when trying a new dish.

    I would like to try this recipe for blistered-green beans and wonder if I should keep oven door ajar when broiling?


    1. Ann Post author

      I’m so happy you like the recipes, Carol. Your question got me thinking, because I used to leave the oven door open when broiling but seldom do anymore. The short answer is that recommendations vary by oven, and it is best to consult the owner’s manual. The longer answer is that this recommendation was standard decades ago when there was a higher risk of ovens overheating, which sometimes led to the oven automatically shutting off, or in worst case scenarios, a fire. Technology has improved, but in my investigation, there seem to still be some ovens that recommend leaving the door ajar – while many manuals specifically say to close it. So that is more information that you needed – and not clear cut – but I hope it is helpful and that you enjoy the green beans!

  2. Mary Lou Keller

    What a great idea! I almost never, ok, never buy green beans since often they taste to bland to me. This I will have to try though!

    Hope you are doing well Ann!

    1. Ann

      I think this really perks them up, Mary Lou. All is well here. Kids back to school…where did the summer go? Hope you enjoy and that all is well with you, too!