Dry-Fried Green Beans With Romesco Sauce Recipe
Elevate your vegetable game with these incredibly flavorful dry-fried green beans, perfectly blistered and charred under the broiler. This quick and simple technique yields tender-crisp beans with a delightful smoky edge, beautifully coated in a vibrant, nutty romesco sauce. It's a sensational side dish that comes together in mere minutes, offering a burst of Mediterranean flavors with minimal effort.
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Achieves incredible flavor and texture with minimal effort thanks to the "dry-frying" broiler method.
- Ready in under 15 minutes, making it a perfect, impressive side for busy weeknights or entertaining.
- A vibrant, healthy side dish packed with bright Mediterranean notes from the romesco and fresh parsley.
- Versatile enough to complement a wide variety of main courses, from grilled fish to roasted chicken.
- Requires just a handful of simple, high-quality ingredients for maximum impact.
Ingredients
- 450 g (1 pound) fresh green beans, trimmed
- 15 ml (1 tablespoon) extra-virgin olive oil, plus extra for drizzling
- Fine kosher salt, to taste
- 70 g (approximately 1/3 cup) high-quality romesco sauce (store-bought or homemade)
- 40 g (approximately 1 1/2 ounces) fresh flat-leaf parsley leaves and tender stems, roughly chopped
Instructions
- Position an oven rack as close as possible to the broiler heating element, typically on the top rack. Preheat your oven's broiler on high heat. This intense, direct heat is crucial for achieving the desired "dry-fried" effect, rapidly blistering and lightly charring the green beans.
- In a spacious mixing bowl, combine the trimmed green beans with 15 ml (1 tablespoon) of extra-virgin olive oil. Toss thoroughly to ensure each bean is lightly coated with oil, which helps in the charring process. Season the beans lightly with kosher salt; remember you can always adjust the seasoning later. Spread the seasoned green beans in a single, even layer on a foil-lined, rimmed baking sheet or broiler pan. A single layer is paramount for even cooking and optimal blistering, preventing the beans from steaming. Broil the beans for 2 to 5 minutes, maintaining a very close watch. The exact time will depend on the strength of your broiler, so vigilance is key. You are looking for beans that are blistered and have appealing, light char marks, indicating a tender-crisp texture. Once cooked, immediately transfer the hot beans back to the large mixing bowl.
- Add the 70 g (1/3 cup) of romesco sauce and the 40 g (1 1/2 ounces) of roughly chopped flat-leaf parsley to the hot beans in the bowl. Toss everything together vigorously until the beans are thoroughly and evenly coated with the vibrant sauce and fresh herbs. If the romesco sauce appears too thick to distribute smoothly, drizzle in additional extra-virgin olive oil, a small amount at a time, continuing to toss until the sauce achieves a luxurious consistency that generously dresses the beans like a rich, thick dressing. Taste the mixture and adjust seasoning with additional kosher salt if needed. Serve the dish immediately while warm, or enjoy it at room temperature as a robust and flavorful side dish or a light, satisfying meal component.
Tools You’ll Need
- Large mixing bowl
- Foil-lined rimmed baking sheet or broiler pan
- Tongs or spatulas for tossing
- Measuring spoons and cups
Essential Success Tips
- Ensure your green beans are thoroughly dry after washing and trimming before tossing with oil; any excess moisture will steam the beans rather than blister them.
- Keep a watchful eye on the beans under the broiler; the intense heat can quickly turn them from perfectly charred to burnt in a matter of seconds.
- Do not overcrowd the baking sheet; allow ample space for air circulation around each bean to achieve that coveted even "dry-fried" effect and crisp texture.
- Warm the romesco sauce slightly if it's very cold from the refrigerator; it will combine and coat the hot beans more smoothly and evenly.
- Use fresh, high-quality extra-virgin olive oil for both the initial toss and the final drizzle to truly enhance the overall flavor profile of the dish.
Professional Cooking Secrets
- For an extra layer of savory depth and delightful crunch, lightly toast a few whole Marcona almonds until fragrant, finely chop them, and sprinkle over the finished dish.
- Consider adding a small squeeze of fresh lemon juice at the very end, just before serving. This brightens all the flavors and provides a lovely acidic counterpoint to the richness of the romesco.
- If you lack a broiler, a very hot cast-iron pan can effectively simulate the dry-frying effect. Toss the beans in oil, then cook them in the hot pan over high heat, stirring occasionally, until beautifully blistered and tender-crisp.
Notes
- Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, or enjoy them cold as part of a salad.
- Feel free to experiment with other fresh herbs like basil, mint, or chives if parsley isn't readily available, though flat-leaf parsley offers a classic and refreshing pairing.
- To transform this side dish into a more substantial light meal, consider serving it with a sprinkle of crumbled feta cheese, a dollop of creamy labneh, or alongside some grilled halloumi.
Frequently Asked Questions
Can I use frozen green beans for this recipe?
While fresh green beans are highly recommended for achieving the best texture and blistering effect, you can use frozen. Just be sure to thaw them completely and pat them very dry before proceeding with the recipe to ensure they 'dry-fry' properly and don't become soggy.
What if I don't have romesco sauce readily available?
Romesco sauce is relatively easy to make from scratch using roasted red peppers, almonds, garlic, olive oil, and a touch of vinegar and paprika. Alternatively, a good quality roasted red pepper pesto or even a sun-dried tomato pesto could serve as a delicious substitute in a pinch, offering a similar flavor profile.
How can I make this dish spicier?
To add a delightful kick, incorporate a pinch of red pepper flakes when tossing the green beans with olive oil before broiling. You could also stir a small amount of finely minced fresh chili, such as serrano or jalapeño, directly into the romesco sauce before combining it with the beans.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 210, Protein: 4g, Fat: 18g, Carbs: 10g, Fiber: 4g, Sodium: 280mg.
Allergy Information
This dish typically contains tree nuts (almonds) if using traditional romesco sauce. Depending on the brand, romesco sauce may also contain gluten. For a nut-free version, ensure your romesco is specifically made without nuts or substitute it with a suitable nut-free roasted pepper dip. This recipe is naturally dairy-free and vegetarian.
No comment