Recipe: Charred Long Beans, Joe Carroll, Feeding The Fire
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 6 garlic cloves, finely chopped
  • 1 pound Chinese long beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons melted garlic butter
  • ΒΌ cup chopped parsley
Directions
  1. Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
  2. Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over medium-low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
  3. Make the long beans: Prepare a charcoal or gas grill for medium-hot heat.
  4. In a large mixing bowl, toss the beans with the olive oil and season with salt and pepper.
  5. Grill the beans, turning often, until just tender and lightly charred in spots, 6 to 8 minutes.
  6. Transfer the beans to a serving bowl and drizzle with the warm garlic butter. Sprinkle with the parsley and season with more salt and pepper. Toss and serve.