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Garden Salad
Lidey Heuck
11 ratings with an average rating of 4 out of 5 stars
11
20 minutes
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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.
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.
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.
Transfer to a serving platter and serve warm or at room temperature.
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.
substitute Worcestershire, soy or fish sauce for anchovies
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.
These came out so good! I didn't have whole anchovies so I used anchovy paste.
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!
Use mustard seeds. Heat the seeds until they pop, then add the beans. Cook until charred. You will need to use a lid.
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?
I used a cast iron skillet. It was perfect for this recipe.
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?
Really good with oyster sauce rather than anchovies, as suggested by someone else.
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.
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.
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.
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.
How much anchovy paste? Not a fan but I’ll give it a try based on the other comments. Thks
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
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.
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.
I added a can of cannellini beans (rinsed) at the end it was delicious.
This recipe is delicious. Every now and then I crave it and eat almost all of it.
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
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.
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