Blistered Green Beans Recipe

Prep beans

Trim ends from the green beans and rinse. Pat dry thoroughly — any surface moisture will reduce blistering.

Blister beans

Heat a large heavy-bottomed skillet (cast iron preferred) over high heat until smoking hot, about 3–4 minutes. Add 2 tablespoons olive oil and swirl to coat. Add the green beans in a single layer (you may need to do this in batches) and let them sit undisturbed for 1–2 minutes so they blister. Toss or shake the pan and continue cooking, stirring occasionally, for a total of 6–8 minutes, until beans are blistered and tender-crisp with some charred spots.

Season

Immediately season the hot beans with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Transfer to a warm serving bowl and keep warm while finishing other components.

Cook mushrooms

Heat a small skillet over medium-high heat. Add 1 teaspoon neutral oil, then add the finely chopped mushrooms and a pinch of salt. Sauté until the mushrooms release their moisture and it evaporates and the mushrooms are golden brown, about 6–8 minutes. Remove from heat and cool slightly.

Make aioli

In a bowl, combine the cooked mushrooms, 1 clove minced garlic, 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth (you can pulse briefly in a mini food processor or use an immersion blender for a silkier aioli). Taste and adjust seasoning. Chill briefly if preparing ahead.

Roast poblano (if not pre-roasted)

If your poblano isn't roasted, place it over a gas flame, under a broiler, or directly on a hot grill and char on all sides until the skin is blackened. Transfer to a bowl, cover tightly with plastic wrap or a lid and let steam 10 minutes. Peel, seed and pat dry.

Blend kosho

Finely chop the roasted poblano and transfer to a small bowl. Stir in 1 teaspoon yuzu juice, 1/2 teaspoon coarse salt ground with pepper (adjust to taste), and 1/2 teaspoon neutral oil. Mash together with the back of a spoon or grind briefly in a mortar and pestle until you have a coarse paste. Taste and adjust acidity or salt — it should be bright, mildly spicy and salty.

Plate the blistered green beans on a serving platter.

Dot or streak the mushroom aioli across the beans: either spoon 2–3 tablespoons of aioli in small dollops over the beans or spread a thin smear down the center of the platter and lay beans on top.

Place small spoonfuls (about 1 teaspoon per serving, total 2–3 teaspoons) of the yuzu poblano kosho alongside or over the beans to provide bright heat. Use more or less to taste.

Sprinkle the toasted chopped Marcona almonds evenly over the beans, then scatter the finely chopped preserved lemon rind for a bright, saline pop.

Finish with a light dusting of flaky sea salt and scatter microgreens or cilantro if using. Serve immediately while beans are warm.