Friday, April 27, 2018
Parmesan Green Beans Blistered in Mesquite Olive Oil
I've always liked green beans, and it's a good thing, because they were a staple in our house while I was growing up. Of course, back then, we usually got our green beans from a Del Monte can and simply heated them on the stove top. But these days, being a foodie and all, I find I can do better, first by using fresh ingredients and then by ramping up the flavor.
This dish has both of those requirements, yet it remains super simple to prepare and easy on the pocketbook. It also makes a lovely presentation, so it's a good side to make when you're fancying things up with your main courses and you need something that won't put you out.
Fresh green beans are full of nutrients and taste much better than the mushy versions in the can.
1 Pound Fresh Green Beans
1/3 Cup Shredded Parmesan Cheese
2 Tablespoons Pure Olive Oil
1 Teaspoon Mesquite Olive Oil
Lemon Juice for garnish
Wash the green beans and then trim ends off of them.
Admire your cut green beans.
Heat the pure olive oil in a large skillet until very hot, say 450F. (leave the mesquite oil out for now)
Add green beans to skillet.
They should begin sizzling immediately. Let cook a couple minutes then toss.
After the first toss, the beans that were on the bottom should have started to blister a bit and sear. Continue to toss and cook until most of the beans are blistered and slightly blackened.
Add Mesquite olive oil. Use it sparingly, it is potent.
If you don't have the Mesquite-smoked olive oil, feel free to experiment with other flavored oils. Garlic oil would be nice. Toss to coat. Cook one more minute.
Place beans in mixing bowl. Add Parmesan. Toss to coat.
Drizzle with lemon juice and serve.
Until Next Time,