“Dry-Fried” Green Beans With Romesco Sauce Recipe

[Photograph: Daniel Gritzer]

Here is a easy, hearty vegetable aspect dish which you can toss collectively in minutes—so long as you will have some romesco sauce and contemporary inexperienced beans available. The recipe takes benefit of two issues, one a method, the opposite a strong and versatile condiment.

The method is Kenji’s broiler method for “dry-frying” green beans. Actual dry-frying is a two-stage wok method that entails frying one thing first in a beneficiant quantity of oil, after which stir-frying a second time with seasonings. As Kenji factors out in his article, that is not all the time sensible for the house prepare dinner. The broiler, he discovered, makes for a suitable substitute, producing charred and blistered beans with a minimal quantity of oil and energy required. After that, you possibly can toss the beans with no matter flavorings you need (take a look at Kenji’s recipe for Sichuan dry-fried green beans for an additional instance).

On this recipe, we costume the cooked beans with Spanish romesco sauce, a deeply flavorful condiment produced from floor almonds, bread, tomato, garlic, dried peppers, olive oil, and sherry vinegar. It is earthy, fruity, wealthy, and barely tart. Sometimes thick enough to act as a dip, the romesco right here is thinned with sufficient olive oil to show it into one thing like a hearty French dressing. In the long run it ought to nonetheless be on the thick aspect, however unfastened sufficient to coat the beans.

Just a little minced parsley finishes the aspect dish off, including a pop of contemporary inexperienced taste in each chew. Attempt it alongside roast chicken, beef, pork, or perhaps a strong piece of fish like pan-seared salmon.