Charred Long Beans



For the Garlic Butter:

  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 6 garlic cloves, finely chopped

For the Long Beans:

  • 1 pound Chinese long beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons melted garlic butter
  • ¼ cup chopped parsley


1. Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.

2. Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over medium-low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.

3. Make the long beans: Prepare a charcoal or gas grill for medium-hot heat.

4. In a large mixing bowl, toss the beans with the olive oil and season with salt and pepper.

5. Grill the beans, turning often, until just tender and lightly charred in spots, 6 to 8 minutes.

6. Transfer the beans to a serving bowl and drizzle with the warm garlic butter. Sprinkle with the parsley and season with more salt and pepper. Toss and serve.


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