You guys, I’ve found a green beans recipe that can compete with the ginger garlic one.
I honestly didn’t think that would happen, but since we’ve been getting an abundance of green beans from King’s Hill Farm, I decided it was about time to branch out.
In this version, the beans are charred on the grill or otherwise in a hot cast iron pan with a healthy dose of oil, salt, and pepper. The spicy garlic aioli is then drizzled all over them.
We made these this weekend after spending what seemed like 40 hours cleaning the gutters in our house. Even though all I did was make sure Jason didn’t fall off the ladder (and worry), I was completely exhausted and the thought of making something complex and time consuming just wasn’t appealing.
That’s why this recipe is so great. It tastes complicated, but requires minimal effort (thanks food processor!). We made this with some fresh trout we picked up at the market earlier in the day, and the aioli was a perfect compliment to that. Good thing this recipe makes about double the sauce you need for the green beans, so you’ve got plenty left over to drizzle on whatever you’re serving with it.
- 1½ lb green beans, trimmed
- olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons lemon juice
- 1 egg yolk
- ¼ teaspoon Kosher salt
- pinch of cayenne pepper, plus more for garnish
- 2 teaspoons water
- ⅓ cup vegetable oil
- 1 shallot, minced
- 1 garlic clove, minced
- ¼ cup sour cream
- Freshly ground black pepper
- Prepare grill for medium-high heat. Toss beans in olive oil, salt, and pepper, and place in a grill basket. Grill until charred, turning occasionally. Transfer to plate.
- Heat olive oil in a cast iron pan over medium-high heat. Toss beans in olive oil, salt, and pepper and cook in batches until nicely charred. Transfer to plate.
- Using a small food processor or immersion blender, beat together lemon juice, egg yolk, salt, cayenne pepper, and water. Slowly drizzle in vegetable oil, just a drop at a time at first, letting the aioli thicken and emulsify. Transfer to bowl and fold in in shallots, garlic, and sour cream. And pepper to taste.
- Pour aioli over green beans and sprinkle with a little more cayenne, if desired.
Recipe adapted from August 2014’s Bon Appetit issue.
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