{"id":602,"date":"2025-02-14T20:43:14","date_gmt":"2025-02-14T12:43:14","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/02\/14\/charred-green-beans-recipe-12-minutes-2-ingredients\/"},"modified":"2025-02-14T20:43:14","modified_gmt":"2025-02-14T12:43:14","slug":"charred-green-beans-recipe-12-minutes-2-ingredients","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/02\/14\/charred-green-beans-recipe-12-minutes-2-ingredients\/","title":{"rendered":"Charred Green Beans Recipe (12 Minutes, 2 Ingredients)"},"content":{"rendered":"

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The best green beans are charred green beans. I call them \u201csmashburger beans\u201d because they\u2019re cooked just like trendy smashburgers\u2014pressed in a searing hot pan until charred and crispy. Cooking beans this way gives them a hint of smokiness while still keeping them juicy and crisp-tender, and they\u2019re done in the time it takes to set the table. Since I have discovered this cooking method, I\u2019ll never cook green beans any other way.\u00a0\u00a0\n<\/p>\n

It’s a trick I learned while watching a chef in a fancy restaurant cook green beans in a hot cast iron skillet. I watched in fascination and disbelief as he threw the beans into a smoking hot pan, pressed them down with a pot lid, and then walked away. A few minutes later, those beans were part of the steak entr\u00e9e I ordered and they stole the show!\u00a0\n<\/p>\n

They were perfectly cooked and tasted intensely bean-y, smoky, and sweet\u2014in other words, the dish was so much more than a sum of its simple parts. Here\u2019s how to do the charred green bean trick at home.\n<\/p>\n

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Choose The Right Pan <\/span> <\/h2>\n

You\u2019ll be heating a dry, heavy saut\u00e9 pan or skillet over medium-high heat until it is screaming hot. I recommend cast iron because it can take the heat and won\u2019t buckle or scorch. Be sure to use a large enough pan to hold the green beans in a single layer (or close to it); I use my Le Creuset 12-inch cast iron skillet.\u00a0\n<\/p>\n

Be patient when preheating\u2014it\u2019s the key to getting a good sear on the beans, so be patient. Don\u2019t forget to turn on your stove exhaust hood or open a window since there will be a little smoke.\u00a0\n<\/p>\n

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Simply Recipes \/ Ciara Kehoe<\/p>\n

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Tips for Making The Best Green Beans <\/span> <\/h2>\n

Take green beans from ordinary to extraordinary with a simple trick. A hot pan and a smash with a pot lid adds tons of flavor and excellent texture. It\u2019s a simple process, but here are a few tips for success:\n<\/p>\n

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  • Toss the beans with a minimal amount of oil. If you use too much, the oil will produce a lot of smoke and gunk up your pan, making it hard to wash.<\/li>\n
  • When you add the beans, spread them out quickly and press down on them firmly. This dish is a quick one, so don\u2019t wander away.<\/li>\n
  • A little goes a long way, so don\u2019t be tempted to cook them for too long. You want the beans scorched in places, but not blackened everywhere.<\/li>\n<\/ul>\n

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    Finishing and Serving <\/span> <\/h2>\n

    Occasionally, I\u2019ll add a little acid to the beans once they are done cooking and in the serving bowl. A squeeze of lemon, a splash of sherry vinegar, or even hot sauce or chile oil to match the other flavors going on in the meal. It\u2019s not always necessary, though, if your entr\u00e9e has lots of sauce on its own.\u00a0\n<\/p>\n

    Keep in mind that the whole process is fast\u2014just 12 minutes total and the beans are best eaten right away. If I\u2019m making this as a side dish, it\u2019s the last thing I prepare before sitting down to eat.\u00a0\n<\/p>\n

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    Simply Recipes \/ Ciara Kehoe<\/p>\n

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    Dishes To Serve With Charred Green Beans <\/span> <\/h2>\n<\/div>\n
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