Blistered Green Beans w/ Caramelized Shallot n' Sun-Dried Tomato Jam
#29 just some really good veg w/ burrata
We had some really really good blistered green beans at a restaurant this past summer and I have been thinking about them a lot lately. I decided I would try my hand at remaking a similar version of them and that’s how this recipe came to be. This comes together all in the same pan, although there are a couple steps involved. You first blister the beans before setting them aside. Then you’ll use the same pan to sweat down and caramelize a bunch of shallots and make a sort of sweet and tangy shallot and sun-dried tomato jam that you will toss the green beans in.
This is a great make ahead of time recipe as it tastes great at any temp (even cold from the fridge) and seems to only taste better the longer it sits. It would be super easy to make this and just set it aside and serve at room temperature when you’re ready to eat.
A couple of notes on the recipe:
The first is to be careful not to overcook the beans in the first step. Make sure your pan is ripping hot so when you add the beans they will blister and char but still retain a bit of a crisp bite (you don’t want them to get too floppy and soft/mushy).
The second is to not rush the shallots! Mine took about 10 minutes to caramelize and start to frizzle but depending on your pan and your stove it could take closer to 15. Just make sure they have a deep golden brown color and are soft. They will lend so much more flavor if you let them really cook down.
Lastly, you can absolutely make this vegan by just leaving out the burrata (but it is really good, if dairy is your friend!)
Ingredients
serves 4-6 as a side
1lb Green beans or wax beans- or a combo of both, ends trimmed
4oz Burrata
1 tbsp Tomato Paste
1/3 cup Sun-dried Tomatoes, about 3oz if you have a scale, roughly chopped into smallish pieces
5 Shallots, skin removed and thinly sliced
6 Garlic cloves, minced
1 tsp Sherry Vinegar
1/4 cup + 3 tbsp olive oil, divided
2 tsp Kosher Salt, divided, plus more to taste
Instructions
In a large cast iron or stainless steel pan, preheat 3 tbsp olive oil over medium high heat. Once the oil is shimmering add in the green beans and season with 1 teaspoon salt, give the beans a toss and evenly distribute around the the pan. Let them cook undisturbed until they begin to char in places, about 2-3 minutes. After they start to brown give them a toss and let them cook, tossing every so often, until crisp tender, another 4-5 minutes. Turn the stove off and remove the green beans from the pan and set them aside on a plate for later.
You want them to still have a bite to them, so don’t cook them so long that they start to get mushy.In the same pan, preheat 1/4 cup olive oil over medium heat. Add all of the sliced shallots and season with 1 tsp salt. Give it a good toss and cook for about 10 minutes, until they are golden brown and starting to frizzle and become very soft and translucent. Stirring pretty often so they don’t burn or turn too dark too fast. After 10 minutes add all of the garlic and 1 tbsp tomato paste. Cook, stirring constantly, until the garlic is very fragrant and the tomato paste has darkened in color, 1-2 minutes.
Cut the heat and stir in all of the chopped sun-dried tomatoes. Add the green beans back in along with 1 tsp sherry vinegar and give everything a toss. Taste and add a bit more salt of you wish. Finish by tearing 4 oz of burrata over everything.
