Skillet-Charred Green Beans
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons extra-virgin olive oil
- 1large shallot, thinly sliced (about ½ cup)
- 3garlic cloves, thinly sliced
- 1pound green beans, trimmed and patted dry
- Kosher salt and black pepper
- 3anchovies, minced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
101 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
- Step 2
Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
- Step 3
Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
- Step 4
Transfer to a serving platter and serve warm or at room temperature.
Private Notes
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Cooking Notes
Prakash Nadkarni
Homestyle Chinese cooking has several variants on this recipe. A New Haven joint makes stir-fried green beans with just 4 ingredients: beans, oil, garlic, oyster sauce (+ optional salt). I've given up making Indian-style green beans. Sauteing+charring brings out beans' full sweetness. For garlic lovers, add the (minced, not sliced) garlic to the pan just after turning the heat off, rather than Step 1, and quickly stir; the residual heat cooks the garlic.
Dave
substitute Worcestershire, soy or fish sauce for anchovies
Sheila
Followed the recipe exactly. I cooked for 8 minutes and my beans were still a bit crisp - would adjust next time. Very tasty and I will make again.
KK
These came out so good! I didn't have whole anchovies so I used anchovy paste.
Isabel
These are our favorite green beans! The shallots and the anchovies add so much wonderful flavor, and the green beans taste really good when they are a bit charred. A keeper!
Mike
Home grown beans don't look like those "picked too soon" skinny ones we often see in so-called chef's creations. Begin any recipe with a REAL green bean! In our own garden we never grow a bean that's doesn't require stringing. In fact, there are heirloom beans seed seller websites that sell only beans with strings. Fact is they are more flavorful. My KY Wife cooks them down in a pot with a roll of bacon. Stir-fried in olive oil is good too and nothing new under the sun. Anchovies= fish bait?
Dark skies girl.
I prefer charring the beans on a baking sheet at 450° for 10 to 12 minutes. This might be a good charred green bean recipe to sprinkle with lemon zest?
Fishswifty
Really good with oyster sauce rather than anchovies, as suggested by someone else.
CHH
Added a spoonful of chili-onion-garlic paste and a few dashes of fish sauce at the end as thought it needed just a bit more oomph. Delicious, easy, and quick. Would definitely make again.
Marla
Took more than 15 minutes. Even with my largest pan, needed to do the charring in two rounds to have each French bean flat on the surface. Used Worcestershire instead of anchovies. The flavor was interesting in a good way and was a hit at my holiday table.
Es
Great way to cook green beans. I liked the appearance, with some of the beans showing the char. I made them in advance, held them inn the frying pan, and rewarmed just before serving. I did not add salt and did not tell anyone else at the table that they contained anchovies. A big hit.
Tish NYC
A very tasty recipe but it takes longer than it says to get the beans cooked to tenderness. To help them cook more successfully, I added a cover over the initial charring, lowering the heat just a bit. I also added about a pint of cherry tomatoes at this same point so that they'd blister and collapse while the beans cook. The anchovies are an essential addition. If you use them, go easy on any added salt. A pinch of red pepper flakes is also nice to add.
Karen
How much anchovy paste? Not a fan but I’ll give it a try based on the other comments. Thks
Chef Carlos
Excellent recipe although a little greasy with the oil. I’d only use half as much oil. I also used anchovy paste, which I use most of the time vs tinned anchovies. I have to hide the anchovies from my wife though but she rarely notices with the paste. Yay
Cate
An easy meal in under 10 minutes. Used a food processor to chop onion and garlic to make for an easy weeknight meal. Used soy sauce in lieu of fish sauce (out of it). Added Trader Joe's Everything but the Bagel seasoning and pepper.
Mark
Nice enough recipe, but the temperatures and times didn't quite work. Medium heat for one scallion in a large skillet (I used a 12-inch iron skillet) with a tablespoon of olive oil will give you a frizzled and almost burned shallot in about 2 minutes. Suggest using low heat for Step 1 and then increasing heat to medium high for Step 2. Keep an eye on the beans as you move them around every 2 minutes. The recipe suggests 8 minutes of cook time to get them nice and shriveled. Mine required 14.
terry hockens
I added a can of cannellini beans (rinsed) at the end it was delicious.
terry hockens
This recipe is delicious. Every now and then I crave it and eat almost all of it.
Keenaan Elias
ATK recommends microwaving the beans on high for like 6 minutes, drying them out, THEN adding them to the skillet/pan in a single layer for 3-5 minutes on each side; shortens the cook time
Elisabeth
Tasted delicious, took a lot longer, though, than the eight minutes stated. Were fresh beans from our garden, maybe that makes a difference. Used some Worcestershire sauce instead of the anchovies.
Noël
This recipe is the best green bean dish I've made in... ages! I didn't have a shallot so I used sweet onion. I don't care for anchovies so I used a bit of Chinese black soy sauce. Added a small amount of crushed peppers. Biggest change-- after charring the beans I threw in some strips of chicken. YUM!
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