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BLACKLAND RECIPE

Chili Crisp Blistered Green Beans

High heat gives green beans blistered skins while their centers stay snappy. A late toss with BLACKLAND Garlic Shallot Chili Crisp, soy, and lemon turns a simple vegetable into a useful side for rice, fish, or roast chicken.
Total time
20 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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A close-up, premium photograph of blistered green beans on a matte black plate, coated in a garlic and shallot chili crisp. A lemon wedge and a bowl of chili crisp with a small spoon sit on a dark wood and stone table in a slightly moody, rustic setting.

Ingredients

  • 1 pound green beans, trimmed and dried
  • 1 tablespoon avocado oil or another neutral high-heat oil
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon lemon juice

Instructions

  1. Heat a large skillet over medium-high until hot. Add oil and green beans in one layer.
  2. Cook, stirring only occasionally, until blistered and crisp-tender, 7 to 9 minutes. Season with salt.
  3. Remove from heat. Add BLACKLAND Garlic Shallot Chili Crisp, soy sauce, and lemon juice; toss until evenly coated. Taste and adjust the salt only if needed.

Serving and finishing note

Serve warm or at room temperature with rice and grilled protein.