Flat beans, or Runner Beans, are found more and more in our local markets for a large period of the year and finding alternative ways of cooking them, from the traditional boiling or stewing, is a nice challenge.
In this case the direct heat cooks them enough while they maintain their crispiness and the blistering effect provides an additional layer of flavour.
Have a look below at the full recipe and don’t forget that you can always print it.
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Blistered Flat Beans
Servings: 8 People
Ingredients
- 500 g fresh flat Beans
- EVOO , Extra Virgin Olive Oil
- Splash of Worcestershire Sauce
- 1 tbsp Isot Pepper , Urfa Biber
- 1 tsp Coarse Sea Salt
For the Sauce
- 1 tbsp Tomato Paste
- 50 g Butter , unsalted
- 2 tbsp Fresh Cream
- 1 tbsp Honey
- 1 tsp Aleppo Pepper , ground
- Zest and juice form ½ a Lemon
- 2 Cloves Garlic , Smashed
- 2 tbsp Anchovy Paste , or 5 fillets chopped
- ½ tsp Fine Sea Salt
Instructions
- For the sauce we place a medium pot on low heat and add the butter along with the garlic and the anchovy paste. Allow to melt while stirring to mix well and drop in the tomato paste along with the Aleppo pepper, the zest and the juice of the lemon. Mix well, add the honey and while stirring pour the cream. Whisk and season with the salt. Keep aside.
- Cut the two ends of the beans and if very large then cut them in half, diagonally.
- Place a large sautéing pan on high heat and allow to heat up. Pour 2 tbsp of olive oil and a minute later drop in the beans, spreading them all over the pan so that each one of them is touching the pan. Let cook for 3’ they blister and char and then flip them over to do the same for about 3’ more.
- Add a splash of the Worcestershire sauce, toss and remove from the pan to the serving dish. Repeat the above in 2-3 batches.
- Before serving, season with the salt and the Isot pepper.
- Serve with the optional sauce.
