Total Time
15mins
Prep 0 mins
Cook 15 mins

From Ted Allen's In My Kitchen. His notes are: A quick toss in a vinaigrette spiked with spicy North African chile paste, aka harissa, really livens things up; in a pinch, you could use the same amount of Sriracha, or just Tabasco with a chopped garlic clove. Or, if you prefer, skip the heat—these are still really good.

Ingredients Nutrition

Directions

  1. Preheat a grill or large grill pan to high.
  2. Prepare a large bowl of ice water; set aside. Fill a large saucepan halfway with water and bring to a boil over high heat. Season the water generously with salt. Add the beans and blanch until just crisp-tender, 2 to 4 minutes.
  3. Drain, and plunge the beans into the ice water for 2 minutes to stop the cooking. Drain the beans and pat dry with kitchen towels.
  4. Put the beans in a large bowl and toss with the vegetable oil. Using tongs, arrange in a single layer on the grill and cook until lightly charred, 3 to 5 minutes.
  5. Whisk together the vinegar, olive oil, harissa, and 1/2 teaspoon salt in a large bowl.
  6. Add the warm beans, toss, and serve warm or at room temperature.