Cook green beans in a flash while bringing out their very best flavor with this minimalist but effective approach.
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, though 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. Yum!
- Fresh green beans
- Olive or avocado oil
- Kosher salt and freshly ground pepper
Preheat the oven to broil, and place the rack in the center of the oven.
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.)
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.