We went to a dinner party over New Year’s, and the hostess cooked these charred green beans. On the way home we all exclaimed about them so much, I texted her immediately for the recipe. Turns out they are blissfully simple to make, as many good things are.

The trick is to stir the green beans just the right amount so that they char, while they still remain crisp inside.

The anchovies here are completely optional. Our hostess did not use them, but I did. Both times these were wonderful, and they were easy enough to make for a weeknight dinner, as you can see below.

Also, my husband grew those shallots in our garden last summer; I am still trying to get through them. This recipe on repeat will help with that project!

Blistered Green Beans with Shallots

3 Tablespoons olive oil
1/2 cup sliced shallot
3 garlic cloves, thinly sliced
1 lb. green beans, trimmed
sea salt and freshly ground pepper
3 anchovies, minced (optional)

In a large skillet, heat 1 tablespoon oil over medium. Add the shallots and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, remove mixture from the pan and set aside.

Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper, and toss to evenly coat them. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.

Reduce heat to low and add the shallot mixture and anchovies, if using. Cook, stirring, until all is well incorporated and the anchovies have dissolved, about 2 minutes. Season with salt and pepper.

Serve warm. Enjoy!