Forget everything you know about boiling green beans. This method is fast, furious, and all about creating texture. Cooking the beans in a screaming-hot pan gives them a smoky, slightly charred flavor and a blistered, almost “french-fry-like” quality that is utterly addictive. It’s my absolute favorite way to cook them when I want a side dish that’s anything but boring.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 5 min | 10 min | 15 min | 4 | Fast & fierce |
Grab These
- 1 lb haricots verts, trimmed and thoroughly dried
- 2 tbsp avocado oil or high-heat olive oil
- 4 cloves garlic, roughly chopped
- ½ tsp crushed red pepper flakes (optional, but recommended)
- Flaky sea salt for finishing
Let’s Make It
This recipe moves at lightning speed, so have everything prepped and within arm’s reach. The most important step is to pat your beans completely dry—any moisture will cause them to steam instead of blister.
Heat your largest, heaviest skillet (cast iron is king here) over high heat until it’s seriously hot. You should see a faint wisp of smoke when you add the oil. Add the oil and immediately toss in your bone-dry haricots verts. They should sizzle violently on contact.
Let them cook, undisturbed, for a full 2 minutes to get a good sear on one side. Then, toss and continue to cook, tossing occasionally, for another 4-5 minutes total. You’re looking for them to be tender with plenty of blackened, blistered spots. Don’t be scared of the char!
Now, reduce the heat to low. Push the beans to one side of the skillet. In the empty space, add the chopped garlic and red pepper flakes. Cook for just 30-60 seconds, until the garlic is fragrant and lightly golden. Stir constantly—it goes from perfect to burnt in a heartbeat.
Immediately toss the garlic and pepper flakes with the beans. Transfer to a serving platter and shower generously with flaky sea salt. Serve right away while they’re hot and gloriously crispy.
My Two Cents
- Calories:Â Roughly 90 per serving
- Storage:Â Honestly, these are best eaten straight from the pan. They lose their magical crisp-blistered texture upon storage.
- Swaps:* Add a teaspoon of lemon zest with the salt at the end for a bright finish.
- Pro-Tip:* The single most important step is ensuring your beans are absolutely bone-dry before they hit the oil. I pat them down with a kitchen towel twice, I’m that serious about it.
You Asked, I’m Answering
Q: My kitchen is filling with smoke! Is this normal?
- A: A little smoke is expected with high-heat searing—it means you’re doing it right! Make sure your oil has a high smoke point (like avocado or grapeseed) and turn on your hood fan and open a window.
Q: Can I use this method for asparagus?
- A: Absolutely! It’s fantastic for asparagus, broccoli florets, and even snap peas. It’s my go-to “high-heat blistering” method for most sturdy veggies.