Charred Green Beans and Scallions with Black Vinegar

There are certain things I can confidently count on every single summer and an overload of green beans is one of them. I’ve previously shared with you a couple of ways to use them, including my Sesame Green Beans and my Spicy Dilly Beans. My Sesame Green Beans are hands-down one of the easiest ways to enjoy them but this recipe is a close second and we find these really addicting. Side dish, appetizer, or snack…these beans work for all of them. I also grow garlic and scallions every year, so this recipe really fits the bill on helping to use up some of my summer garden bounty.

I love using black vinegar in these but you certainly don’t have to. Black vinegar adds a nice little punch but I’ve made them plenty of times without it. Some people will tell you that black vinegar and balsamic vinegar are interchangeable but there is a definite difference between the two. If you love balsamic though it will work, so play around and see what you really like.

Charred Green Beans and Scallions with Black Vinegar Recipe

• 3 tablespoons olive oil
• 1.5 lbs. fresh green beans, stem ends removed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8-10 scallions, whites and as much of the greens as you can use, sliced into 2-inch pieces
• 6-8 cloves garlic, sliced
• 2 tablespoons black vinegar

Please note: the pan pictured here is not the pan the beans were cooked in; a heavy duty pan works best with this charring method. I typically opt for my big cast iron skillet to make these but have also used my heavy All-Clad skillet with good results. Do NOT use a non-stick skillet to make these; you will not get a good char on the beans and scallions.

Directions

• Heat pan on medium-high heat for 2 minutes
• Add olive oil and quickly swirl around pan
• Add green beans, toss well with oil and spread out in pan
• Sprinkle on salt and pepper and layer scallions on top
• Cook for 3-4 minutes and then toss well and spread out in the pan again
• Layer on sliced garlic and cook for 4-5 minutes without stirring, until a good char is going on the beans and scallions
• Toss well and spread out again and cook until green beans are all dark green (meaning they’re cooking) and charring, about 10 minutes. You can toss them occasionally but resist the urge to over-stir so you get a good char on the edges of your veggies.
• Sprinkle on 2 tablespoons black vinegar
• Stir and toss well, scraping up any crusty bits in the pan
• Remove from heat and let rest 5 minutes
• Toss again before serving

I can’t even begin to tell you how addicting these green beans are. I love them hot and I love them cold. When cooking them, the garlic goes in last because you want it to turn golden but not burn to a crisp, which it will if you add it first. You can use this method of charring with all kinds of vegetables – the cooking time will just depend on the veggie and the size of the pieces you cut the veggies in. If you prefer, you can also char your beans and other veggies in a hot oven.

If you can’t find black vinegar at your local store, you can order it online from a few different sites, including Amazon. If you’ve never had it, it’s worth hunting down.

So there you have it – another way to use your garden green bean overload! Enjoy!