When the farmers’ market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
2 dried chiles de árbol
6 garlic cloves, smashed
One 1 1/2" piece ginger, peeled, thinly sliced
3/4 tsp. coarsely ground black pepper
1/2 tsp. cumin seeds
1/3 cup plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. pure maple syrup
1 1/2 lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
Reprinted with permission from Bon Appétit as originally published in the article "70 Memorial Day Side Dishes That Eclipse the Mains"
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