Slow-cooked charred green beans from Ottolenghi Flavour / Flavor (page 49) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • garlic
  • lemons
  • onions
  • parsley
  • tarragon
  • preserved lemons
  • green beans
  • vegetable stock
  • green chillies
  • dill fronds
  • runner beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock.

  • Poppyseedbagel on August 14, 2021

    This was surprisingly delicious. The charring instructions were a bit odd, but we followed them and the beans charred in a satisfactory way. The whole dish was delicious and went very well with the hassleback beetroots on the following page. It needed quite a lot of salt.

  • Jane on November 30, 2020

    I’m not sure I’ll repeat this. I made it just with green beans as that’s all I had. It takes quite a while to make, over an hour. The result is pleasant but not exceptional. The herbs and lemon (preserved and fresh) add a good contrast to the charred beans. I do find it odd when a recipe for 4 has one whole chile in it. Are you meant to quarter the chile before serving so everyone gets some?

  • dzant on November 27, 2020

    Made for Thanksgiving. AMAZING!

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