Roasting green beans in a hot pan concentrates their flavor so they hold their own with the Dijon mustard and lemon in the vinaigrette. Popularly known as blistered green beans, this makes a great side dish during the brief window when good, fresh green beans are in season.
When making this recipe adapted from Chef Brian Alberg, former executive chef of the Red Lion Inn, be sure to allow the green beans enough time on the heat so they start to blister and get brown in spots. This recipe serves 4 as a side dish.
Excerpted from The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England © 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved. Photos by Clay Williams.
The Berkshires Farm Table Cookbook (Countryman Press, 2020) captures the fresh, flavorful recipes of a truly bucolic region of the United States.
And thanks to authors Elisa Spungen Bildner and Robert Bildner, and their collaborator, Chef Brian Alberg, who created most of the recipes, you can now experience a taste of this magical region for yourself, no matter where you live. See more about this book following the recipe box.
- See another recipe from this book — Carrot Soup with Sage and Mint.
- Explore dozens more easy green bean recipes.
The Berkshires Farm Table Cookbook is available wherever books are sold
- Zest and juice of 1 lemon
- 1 tablespoon apple cider vinegar
- ¼ cup whole-grain Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup plus 1 tablespoon extra virgin olive oil
- ½ medium red onion, thinly sliced into half-moons
- 1 pound green beans, stemmed
- In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Whisk in ¼ cup of the olive oil and lemon zest and set the vinaigrette aside.
- Heat 1½ teaspoons of the olive oil in a large skillet over medium-high heat. Add the red onion and cook until golden, 7 to 9 minutes. Transfer to a bowl and set aside.
- Return the pan to the heat, add the remaining 1½ teaspoons of olive oil, and spread out the beans in a single layer as much as possible. Allow the beans to cook without moving until they begin to blister and start to turn brown in spots. Stir and continue to cook to the desired tenderness, 8 to 10 minutes. Just before turning off the heat, add the onion back to the pan and stir to combine.
- Remove the pan from the heat and pour the vinaigrette directly into the pan. Stir to combine, then let stand for 10 to 15 minutes so the beans can absorb some of the dressing. Serve warm or make ahead and serve as a cold salad.
More about The Berkshires Farm Table Cookbook
The Berkshires Farm Table Cookbook (Countryman Press, 2020) captures the fresh, flavorful recipes of a truly bucolic region of the United States. And thanks to authors Elisa Spungen Bildner and Robert Bildner, and their collaborator, Chef Brian Alberg, who created most of the recipes, you can now experience a taste of this magical region for yourself, no matter where you live.
The rolling hills and treetop mountains of the Berkshire region have long been known as a cultural mecca, but foodies around the world are becoming increasingly interested in its cuisine.
And who can blame them when you hear about mouth watering dishes like Roasted Zucchini and Cherry Tomato Pizza, Vegetable Ratatouille with Basil Gremolata, and Glazed Blueberry Lemon Bread?
Delivering the delicious flavors of Western Massachusetts and its adjacent areas right into the comfort of your home, Elisa and Robert are here to tell the story of family-run agriculture through the language of food, presenting an irresistible culinary portrait of this scenic paradise.
Featuring 125 handpicked recipes, this cookbook transforms universally loved, readily available ingredients into delectable specialties, created or inspired by the Berkshire’s very best farmers, chefs, and restaurant-owners.
With so many delicious recipes to choose from, this celebration of the region’s sustainable food scene and farming community is a collection to savor. Try bringing a little Berkshire culinary magic to your kitchen, then find yourself returning to it again and again.
ABOUT THE AUTHORS: Elisa Spungen Bildner is a former lawyer, journalist, and CEO of a perishable food manufacturing company, and is a professionally trained chef. Robert Bildner is a former lawyer who grew up in a food family and went on to found several companies that helped local farmers bring products to market. He photographed the farms and restaurants in this book. Elisa and Rob have lived in the Berkshires for 35 years. Find out more about Elisa and Rob at Berkshires and Beyond.
Chef Brian Alberg is the former executive chef of the The Red Lion Inn, owned by Main Street Hospitality Group, where he was also vice-president of culinary development.
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