Cast-Iron Filet Beans

Name: Cast-Iron Filet Beans
Prep time: 15 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. olive oil; 2 red bell peppers, finely chopped; 1/2 c. finely chopped onion; 2 cloves garlic, finely chopped; 1/4 tsp. smoked paprika; 1/4 tsp. sweet paprika; 2 tbsp. Champagne vinegar; Kosher Salt; 1 lb. filet or green beans, trimmed and halved on the bias; 1 tbsp. canola oil; 1/2 c. chicken stock; 1 tbsp. unsalted butter; 1 tbsp. toasted benne or sesame seeds; 1 tsp. finely chopped fresh flat-leaf parsley; Kosher salt

Consider this the ultimate impress-the-guests side dish.

By Whitney OtawkaPublished: Mar 17, 2021

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Emily Dorio

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Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Slender filet beans are charred then cooked with chicken stock and a red pepper sauce called Piperade. This recipe originally appeared in the book Saltwater Table: Recipes from the Coastal South.

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Ingredients

Piperade

3 Tbsp. olive oil
2 red bell peppers, finely chopped
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 tsp. smoked paprika
1/4 tsp. sweet paprika
2 Tbsp. Champagne vinegar
Kosher Salt

Beans

1 lb. filet or green beans, trimmed and halved on the bias
1 Tbsp. canola oil
1/2 cup chicken stock
1 Tbsp. unsalted butter
1 Tbsp. toasted benne or sesame seeds
1 tsp. finely chopped fresh flat-leaf parsley
Kosher salt

Directions

1. Step 1Prepare Piperade: Heat oil in a medium sauté pan over medium-low heat. Add peppers and cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add onion and garlic. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Stir in both paprikas and vinegar. Season with salt. Cook, stirring occasionally, until onions are soft, 4 to 6 minutes. Set aside.
2. Step 2Prepare Beans: Bring a large pot of water to a boil. Add beans and cook until crisp tender, 1 to 2 minutes. Drain and run under cold water to cool. Drain well and pat dry.
3. Step 3Heat oil in a large cast-iron skillet over high heat. Add beans and cook, without stirring, until starting to char, about 1 minute. Stir and continue cooking until evenly charred, 2 to 4 minutes. Reduce heat to medium. Add Piperade, stock, and butter. Cook until slightly thickened, about 30 seconds. Remove from heat. Stir in benne seeds and parsley. Season with salt.