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)
How to Make It
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.
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.
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.
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.
Transfer beans to a platter and sprinkle with coarse sea salt. Serve with remaining butter if you like.
Make ahead: Prepare recipe through step 2; chill butter and beans airtight up to 1 day.
Got lots of Thanksgiving compliments on this recipe that I made with thin (fillet) green beans (not long beans). I added narrow strips of red sweet pepper for color. I microwaved the beans/peppers to soften (easier than boiling and no need to dry the beans). I used half of the butter (added a bit of olive oil), but all of the lemon juice, parsley, and dijon mustard. I mixed in toasted slivered almonds right before serving for crunch. The flavors complemented each other very well. I plan to make this recipe again just for us--in my microwave and then my toaster oven!
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