Blistered Green Beans


Following this week’s cookie marathon it was definitely time for this girl and her mama to get some fresh vegetable action!  I first tried this recipe last summer, looking for different ways to use fresh green beans, and it was good then, but even more delightful in February after spotting fresh beans in our market.

Not a long prep, but do save 30 minutes for it.  Only trim the beans, spread in your pan coated with olive oil and seasonings then while they roast prepare the orange peel, use your nut chopper to chop the pistachios evenly, mince garlic and parsley you’re all set. The pistachios are a great addition, but they are hard so chop them small for ease in eating; they are a great contrast in texture to the soft beans.  The beans roasted 20 minutes, not the 15 called for in the recipe; don’t worry about the wrinkles, they will be there by the time the beans are tender and it’s just the result of their cooking up hot in the olive oil.  The roasting provides  the base of the dish’s flavor.

My flat-leaf parsley wasn’t looking too spry today so I used a bottled Herbes de Provence spice blend I have and that was just right though the fresh parsley would be good too.  Do let them settle a few minutes before adding the pistachios and orange peel garnish. The dish is savory with the olive oil and fresh garlic providing what is really a dressing so serve them warm for the best flavor.  They were a great lunch with yesterday’s leftover garlic-parmesan chicken wings from Logan’s and i’m sure that we will be saying hello later tonight for supper.

Blistered Green Beans

1 lb. fresh green beans, ends trimmed
2 T. olive oil
1/2 cup fresh flat-leaf parsley, chopped
1 large clove garlic, minced
1/2 cup roasted and salted pistachios, coarsely chopped
2 T. orange peel, cut in thin shreds

Directions Preheat oven to 450. Place beans in a 15x10x1” jelly roll pan and drizzle with olive oil then season with salt and pepper. Spread beans in a single layer. Roast 15-20 minutes or until blistered and tender. Sprinkle hot beans with fresh parsley and garlic. Garnish with pistachios and orange peel. Let stand 5 minutes. Stir gently and serve warm or at room temperature.

2 thoughts on “Blistered Green Beans”

  1. Looks interesting! My most favorite green beans are cooked to death with a ham hock or sautéed bacon. Add potatoes the last 20 minutes! I’ll have to try this one! Thanks.

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