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Blistered Local Green Beans Recipe

Name: Spanish River Grill & Wine Bars BLISTERED LOCAL GREEN BEANS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lbs fresh local green beans (trimmed); 2 tbs extra-virgin olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 to taste lemon; 10 units cipollini onions (peeled, halved if large); 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 1 tbs granulated sugar; 2 tbs sherry vinegar; 0.25 cups apple cider or low-sodium chicken stock; 0.5 tsp smoked paprika (mild); 1 tbs fresh thyme (leaves); 1 clove garlic (minced); 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp liquid smoke (optional, for extra smoke); 2 tbs toasted sliced almonds or chopped hazelnuts; 0.25 tsp flaky sea salt

Inspired by Spanish River Grill & Wine Bar

Time45m

Serves4

smoked cipollini onion jam

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Ingredients

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Green Beans

1 lbs fresh local green beans (trimmed)

2 tbs extra-virgin olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 to taste Lemon

Smoked Cipollini Onion Jam

10 units cipollini onions (peeled, halved if large)

2 tbs Unsalted butter

1 tbs extra-virgin olive oil

1 tbs granulated sugar

2 tbs sherry vinegar

1/4 cups apple cider or low-sodium chicken stock

1/2 tsp smoked paprika (mild)

1 tbs fresh thyme (leaves)

1 clove Garlic (minced)

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp liquid smoke (optional, for extra smoke)

Garnish (optional)

2 tbs toasted sliced almonds or chopped hazelnuts

1/4 tsp flaky sea salt

Method

Smoked Cipollini Onion Jam

Prepare onions

Peel cipollini onions and halve them through the root end if larger than bite-size. Keep root intact on halves so they hold together during cooking.

Sauté

In a medium skillet over medium heat, melt butter with 1 tablespoon olive oil. Add the halved cipollini onions cut-side down and cook undisturbed 4–5 minutes until golden brown on the cut faces.

Caramelize

Reduce heat to medium-low. Stir in the sugar and minced garlic and cook 2 minutes, allowing sugar to begin to caramelize and the garlic to become fragrant but not brown.

Deglaze and simmer

Pour in the sherry vinegar and the stock (or water), scraping up browned bits with a wooden spoon. Add smoked paprika, thyme leaves, kosher salt, and black pepper. Simmer gently, uncovered, 12–15 minutes, stirring occasionally, until onions are very tender and liquid has reduced to a thick glaze. If mixture becomes too dry, add up to 1–4 tablespoons more stock.

Add smoke and adjust

Remove from heat. Stir in optional 1 tsp liquid smoke if you want a stronger smoke note. Taste and adjust seasoning with more salt, pepper, or a splash more sherry vinegar for brightness. Let cool slightly; the jam will thicken further as it cools.

Green Beans

Trim and dry

Trim stem ends from the green beans and pat them very dry with kitchen towels. Dry beans blister best when surface moisture is removed.

Blister the beans

Heat a large cast-iron or heavy skillet over high heat until smoking hot. Add 2 tablespoons olive oil and swirl to coat. Add beans in a single layer (work in batches if necessary) and let cook, undisturbed, 2–3 minutes so they blister and char in spots. Toss or flip and continue to blister, another 2–3 minutes, until beans are tender-crisp and evenly blistered. Total time 6–8 minutes depending on batch size.

Season and finish

Immediately transfer blistered beans to a bowl. While hot, season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, and squeeze the juice of half a lemon (about 1/2 lemon) over them. Toss to combine.

Plate with jam

Spoon warm smoked cipollini onion jam over the blistered green beans, distributing evenly. If using, sprinkle toasted nuts on top and finish with a light pinch of flaky sea salt. Serve warm or at room temperature as a tapas portion.