Joe Carroll of Brooklyn's St. Anselm and Fette Sau grills Chinese long beans until they're lightly charred before tossing them in garlic butter.
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Charred Long Beans
Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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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