Blistered Mustardy Green Beans
An easy recipe using minimal ingredients that pack a ton of great flavor.
Blistering the green beans gives them an awesome smokiness and cooking them quickly over high heat helps them keep some of their crunch! If you’re worried about the beans falling through the grill, place tin foil right on the grates; they’ll blister more slowly but you won’t risk any lost soldiers.
1lb Green Beans
1 clove Garlic, grated or minced
Neutral high-heat oil (grapeseed, safflower, canola)
2 tbsp Nunda Spicy Yellow Mustard
1 tbsp East Hollow Honey
⅓ cup Wan Ja Shan Organic Ponzu
- Preheat a grill on medium heat or a large cast iron skillet on high.
- In a mixing bowl, toss the green beans in oil to coat and add a few pinches of kosher salt to season.
- Add the green beans to the grill or skillet, and let them sear undisturbed. If you’re using a grill, they’ll blister fairly quickly, just 1-2 minutes, so be careful not to let them burn. The cast iron will take a bit longer. Turn them over and repeat; at this point, they should be blistered all over and just cooked through.
- Meanwhile, make your sauce in that same mixing bowl: whisk together the mustard, honey, ponzu and garlic.
- Return the beans to the bowl with the sauce and toss until fully coated.
- Plate them up in a big pile and enjoy 'em while they’re hot!