Photo: Leigh Beisch; Styling: Dan Becker
Serves 12

Time: 1 hour. You can make this dish with regular green beans, but long beans look more handsome.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

veghead's Review

November 27, 2009
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!