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Roasted Long Beans with Herb Butter

Photo: Leigh Beisch; Styling: Dan Becker
Yield Serves 12
Time: 1 hour. You can make this dish with regular green beans, but long beans look more handsome.


  • 2 garlic cloves, peeled
  • 3/4 cup butter, softened
  • 1 tablespoon Dijon mustard
  • 1/2 cup roughly chopped flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 pounds yard-long beans (Chinese long beans) or regular green beans, ends trimmed
  • Coarse sea salt (optional)

Nutrition Information

  • calories 88
  • caloriesfromfat 60 %
  • protein 2.2 g
  • fat 6 g
  • satfat 3.7 g
  • carbohydrate 8.3 g
  • fiber 3.9 g
  • sodium 144 mg
  • cholesterol 15 mg

How to Make It

  1. In a food processor, whirl garlic to finely chop. Add butter, mustard, parsley, lemon juice, kosher salt, and pepper; whirl until well blended. Transfer to a bowl.

  2. Meanwhile, boil a quarter of beans at a time in a large pot of water until barely tender, about 3 minutes. Using tongs, immediately transfer beans to ice water and let cool, then transfer to a colander to drain.

  3. Preheat broiler with 1 rack 5 to 6 in. from heat and another rack below it. Blot beans dry, then arrange lengthwise in 2 rimmed baking pans. Dot beans in each pan with about a quarter of butter.

  4. Cook beans in oven 1 minute. Toss to coat with butter and switch positions of pans. Cook until top beans are blistered and speckled brown, 4 to 9 minutes. Remove top pan from oven, then broil second pan the same way.

  5. Transfer beans to a platter and sprinkle with coarse sea salt. Serve with remaining butter if you like.

  6. Make ahead: Prepare recipe through step 2; chill butter and beans airtight up to 1 day.

  7. Note: Nutritional analysis is per serving.