Charred Green Beans with Herby Lemon Salsa
User Reviews
5
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Prep Time
22 mins
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Cook Time
8 mins
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Total Time
30 mins
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Servings
4 to 6 as a side
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Calories
179 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Charred Green Beans with Herby Lemon Salsa
Description
Charred Green Beans with Herby Lemon Salsa combines lightly charred green beans cooked with garlic and a robust salsa made from shallots, mild heat from Fresno pepper, and sumac for a citrusy tartness. The salsa starts with finely diced shallots and peppers macerated in vinegar, which mellows their sharpness. Cherry tomatoes are pulsed, salted, and drained to concentrate their flavor, then combined with preserved lemon peel and fresh basil for brightness. Toasted pine nuts contribute a crunchy texture and nutty note, complementing the tender green beans. This dish merges herbal, tangy, and savory elements into a fresh, textural experience.
Prepared green beans are trimmed and cooked in high heat oil with garlic to develop a slightly crisp yet tender texture. The salsa is made by mixing the macerated shallots and peppers with the strained tomatoes and herbs, layered with olive oil and seasoning. The pine nuts are toasted separately before adding. This vegetable dish works well as a side for a range of meals where a flavorful, zesty green vegetable is welcome.
Practical notes include substituting jalapeños for Fresno peppers if unavailable, removing seeds for less heat, omitting sumac if necessary, and adding lemon juice when serving for extra tartness. The recipe advises cooking green beans in batches when increasing the quantity and suggests nut substitutes like sunflower seeds for allergies. Cooking in a wok at high heat prevents sticking, though a sturdy sauté pan can also be used effectively.
Ingredients
Salsa
- 1 shallot diced, large
- 1 Fresno pepper diced (see Note 1
- 1 tablespoon sumac (see Note 2)
- kosher salt
- 2 tablespoons champagne vinegar (can substitute red wine vinegar or white vinegar)
- 8 ounces cherry tomatoes or grape tomatoes, 230g best-quality
- 1 tablespoon preserved lemon peel can sub with 1 tablespoon lemon zest, minced
- 1 cup basil leaves 16g or flat-leaf parsley leaves and tender stems
- 1 ½ to 2 tablespoons extra virgin olive oil good-quality
- sea salt flaky
- black pepper flaky
Green Beans
- 1 heaping tablespoon high-heat oil such as avocado oil
- 12 ounces green beans see Note 3, 340g
- 4 garlic cloves
- 1/3 cup pine nuts see Note 4, 48g toasted or roasted almonds or pistachios, chopped
Instructions
- Mix together the shallots and Fresno pepper with the sumac, vinegar, and a pinch of salt in a small bowl. Stir very well to combine, and allow to rest for at least 15 minutes, or while you prep everything else, stirring once or twice.
- Add the cherry tomatoes to a food processor and pulse several times until chopped but not pureed. Pour the tomatoes over a strainer, sprinkle with a generous pinch of salt, and massage the salt into the tomatoes with your hands. Allow the tomatoes to rest and drain while prep everything else.
- While you wait, do all the other prep. Mince the preserved lemon peel. Sliver the basil. Trim the ends of the green beans (if any beans are very large, cut in half). Finely chop the garlic. Toast the pine nuts.a. To toast pine nuts, heat a dry frying pan over medium heat. Once hot, add the pine nuts and stir or shake the pan from time to time, for 3 to 5 minutes, or until toasty and golden brown.
- In a bowl, combine the strained tomatoes, macerated shallots, preserved lemon peel, basil, parsley, and olive oil. Season with flaky sea salt and pepper to taste, and toss to combine.
- Make the green beans. Heat a wok or large, sturdy-bottomed sauté pan over high heat (see Note 5). Once you start to see wisps of smoke, then add the high-heat oil. Then add the green beans with a 1/2 teaspoon kosher salt. Spread out in a single layer as much as possible and cook undisturbed for 1 minute, or until some beans start to blister.a. Cook for a total of 4 to 5 minutes, tossing only every 1 minute to allow charring. When the beans are almost done, add the garlic. Stir fry for 30 seconds, stirring constantly to prevent burning. Take off the heat. Transfer to a serving bowl.
- Spoon the salsa over the beans and scatter on the pine nuts. Season to taste with salt and pepper.
Notes
- If Fresno peppers are unavailable, jalapeños can be used with membranes and seeds removed for milder heat.
- To add extra brightness, drizzle lemon juice on the dish at serving time.
- Green beans can be doubled in quantity but should be cooked in separate batches to ensure even charring.
- For nut allergies, toasted sunflower seeds or pepitas are suitable substitutes for pine nuts.
- If using a wok, wait for oil to smoke slightly before adding ingredients to prevent sticking; a sturdy sauté pan also works.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 as a side
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 164mg | 7% |
| Potassium | 431mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 30mg | 33% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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