Boiling is not optional here
Raw green beans contain lectins, including phasin. Brief warming or surface browning is not enough. Boil fresh beans vigorously for at least 30 minutes and discard the cooking water afterward. Particularly thick beans may need longer to become pleasantly tender. For frozen beans, also follow the package cooking directions. Drain well after boiling so the beans roast in the basket instead of steaming in pooled water. A fine-mesh grill basket holds even narrow pieces securely above the grate.
The recipe
Serves 4
Ingredients
- 1½ lb / 700 g fresh green beans
- 2 tbsp olive oil
- 1 small garlic clove, finely grated
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp finely grated lemon zest
Method
- Wash beans and trim the ends. Cook thoroughly in vigorously boiling water for at least 30 minutes, giving thick beans longer if still hard. Discard the water and drain well.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Toss with oil, garlic, salt and pepper. Brown in a preheated basket over medium direct heat for approximately 2–4 minutes, turning several times. Stop before the thin tips turn black.
- Season with lemon juice and zest and serve warm. Never taste raw beans while adjusting seasoning. If preparing for a later meal, cool cooked beans promptly rather than inserting a long unrefrigerated wait between boiling and grilling.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
