Clean recipe · bonappetit.com
Blistered Romano Beans With Chile Butter
Blistered Romano beans, also known as Italian flat beans, cloaked with Calabrian chile butter, are the star of this summer side.
Original recipe: bonappetit.com
- Yield:
- 4 servings
- Total:
- 15 minutes
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Ingredients
- 1 garlic clove, finely grated
- 4 Tbsp. unsalted butter, room temperature
- 2 tsp. chopped oil-packed Calabrian chiles
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more.
- 1 lb. Romano beans or other snap beans (such as haricots verts, green, and/or wax), trimmed
- 1 Tbsp. vegetable oil
- Lemon wedges (for serving)
Instructions
- Place a rack in upper third of oven; heat broiler. Stir together 1 garlic clove, finely grated, 4 Tbsp. unsalted butter, room temperature, 2 tsp. chopped oil-packed Calabrian chiles, and a pinch of kosher salt in a small bowl. Set garlic-chile butter aside.
- Place 1 lb. Romano beans or other snap beans (such as haricots verts, green, and/or wax), trimmed, on a large rimmed baking sheet. Drizzle with 1 Tbsp. vegetable oil and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; toss to coat.
- Spread out beans evenly and broil until blistered in spots, 5–9 minutes (cook time will vary greatly by broiler strength and bean size, so keep an eye on them). Remove from broiler; spoon 2 Tbsp. garlic-chile butter over beans and toss to melt butter and coat beans.
- Transfer beans to a platter and top with remaining garlic-chile butter. Serve with lemon wedges for squeezing over.