Blistered green beans are green beans that are prepared with very high heat until tender and blackened in spots. I use my cast iron frying pan for these beans.
When you have fresh cherry tomatoes and mint from your garden, make this!
Blistered Green Beans with Cherry Tomatoes
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Category
Vegetables
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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1 pound green beans, trimmed
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1 T. Grapeseed oil or canola
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1 T. olive oil
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Salt to taste
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2 T. Harissa powder
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2 teaspoons honey
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½ lime, juiced
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1 T. Grapeseed oil or canola
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10 oz. Cherry tomatoes
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1 T. Unsalted butter
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2 T. Fresh mint, chopped
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Flaky salt to garnish, optional
Prepare Green Beans
Preparing the paste
Other ingredients
Directions
Preparing Green Beans
In a large cast iron pan over medium heat, add the Grapeseed and olive oil. Add the green beans and cook until they begin to char, about 3-5 minutes. Continue to cook beans until they are cooked, but not soft, about 5 more minutes. Remove beans to a plate and season with salt.
Preparing the paste
While the green beans are being cooked, prepare paste. In a small bowl, add the harissa, honey and lime juice and combine to form a paste.
Putting it together
In the hot cast iron pan, add 1 T. Grapeseed oil and add the tomatoes. Cook until char spots appear, about 1 minute. Continue to cook until some tomatoes start to burst. Turn off heat and add the butter and paste to the pan and stir until butter is melted.
Add the green beans back in the pan and give it a gentle stir.
Spoon into a large bowl and scatter chopped mint and flaky sea salt. Serve warm.
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