Charred Long Beans

Joe Carroll isn't afraid to get his vegetables really hot
49 Ratings
100% would make again
Charred Long Beans
Photo: Dave Katz/Tasting Table 

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.

To learn more, read "Hey, Grill."

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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