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Yum

We’ve been making blistered asparagus at my house for years.  I think my daughter was the one who figured it out.  It’s the perfect way to get something healthy as a side dish that’s tasty even for many who would rather have meat and potatoes than veggies.

But what to do when asparagus isn’t available?

Blistered green beans!

Ingredients

1 lb green beans, stemmed
4 Tbsp olive oil, divided
6 cloves garlic, minced
1/2 tsp crushed red pepper flakes (or more if you love a little spice)
1 Tbsp capers (optional, but worth it)
Kosher salt

Secret killer ingredient: 1 Tbsp bacon grease (Optional, but darn, huge impact!)

Preparation

That bacon grease was an accident.  Turns out one member of the household was making BLT’s while we were making dinner for another group.  This happens when older children are still home!

They were about to toss the bacon grease when I woke up and grabbed a tablespoon for the green beans.  If you don’t need bacon for something you’re making, it may not be available, so it is an optional ingredient.  Don’t let not having it stop you from blistered green beans.  But if you do have it, oh my!

Set the broiler heating for 15 minutes.  Line a sheet pan (rimmed so no grease can escape!) with aluminum foil.

In a small skillet, place 2 Tbsp of olive oil, the garlic, crushed red pepper flakes, and capers.  Add the bacon grease.  Put the heat on low and let the flavors infuse.

While that’s happening, lay the green beans out of the sheet pan with the remaining 2 Tbsp of oil and season with Kosher salt.  Stick the pan in the broiler and keep an eye on it.  After 2-3 minutes, you should start to see some notable charring.  Pull the pan out and toss the beans, put back in the broiler.  Give it another 2 or 3 minutes until the beans are blistered to your liking.

Remove from the broiler and transfer to your serving dish.

Be vigilant the beans don’t burn!

By now, the spice mixture in the skillet should be gently warmed.  Crank up the heat to medium or medium high and go until the garlic just starts to brown.  Stir occasionally.

When the garlic has just browned, remove from heat, pour the oil over the beans, and gently toss.  Taste.  Season with more salt if desired, and serve immediately.

Heaven!