Name: Skillet-Charred Green Beans
Total time: 35 min
Ingredients: ½ teaspoon grated lemon zest plus 1 teaspoon juice; ½ teaspoon kosher salt; ¼ teaspoon pepper; 1 pound green beans , trimmed; 2 tablespoons vegetable oil

Why This Recipe Works

Deep-frying green beans evenly softens and blisters them, leaving them with a soft, appealingly dense, satisfying chew and concentrated flavor. To achieve those results without the hassle of frying, we first softened the beans by steaming them in the microwave. Then we charred them in a skillet with just a couple tablespoons of hot oil. We didn't stir the beans for the first few minutes so that they developed deep color and flavor on one side; then we tossed them in the pan so that they blistered all over. Once they were charred, we seasoned them with a lemony salt-and-pepper mixture.

Before You Begin

Microwave thinner, more tender beans for 6 to 8 minutes and thicker, tougher beans for 10 to 12 minutes. To make the beans without a microwave, bring ¼ cup of water to a boil in a skillet over high heat. Add the beans, cover, and cook for 5 minutes. Transfer the beans to a paper towel–lined plate to drain and wash the skillet before proceeding with the recipe.

Instructions

Combine lemon zest, salt, and pepper in small bowl. Set aside.

Rinse green beans but do not dry. Place in medium bowl, cover, and microwave until fully tender, 6 to 12 minutes, stirring every 3 minutes. Using tongs, transfer green beans to paper towel–lined plate and let drain.

Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add green beans in single layer. Cook, without stirring, until green beans begin to blister and char, 4 to 5 minutes. Toss green beans and continue to cook, stirring occasionally, until green beans are softened and charred, 4 to 5 minutes longer. Using tongs, transfer green beans to serving bowl, leaving any excess oil in skillet. Sprinkle with lemon-salt mixture and lemon juice and toss to coat. Serve.