Unsightly Beans

Unsightly Beans w/ Radishes
Unsightly Beans w/ Radishes

Unsightly Beans w/ Radishes

Have you ever had roasted green beans? Like really roasted, slightly crispy and a little chewy all at the same time? Perfectly seasoned to perfection and served as the perfect accompaniment to just about anything…NO?!?!?! You don’t know what you’re missing! While these beans may be slightly “unsightly” (haha), and sometimes even downright ugly, they are delicious. On the random occasion that I make green beans any other way, I can visibly see my husband’s disappointment in my choice…regardless, this is a very simple recipe, although it does take awhile to get to the right level of unsightly!

(Today, I added about a pound of radishes, halved, and they are just as good. Not better, but just as good. So if you’re looking for variety, that’s a good place to start!)

2 lbs green beans, whole or French cut (can be frozen)
1 lb of fresh radishes, halved (optional)
1 Tbsp coarse Kosher salt
1 tsp black pepper
2 tsp onion powder
1 tsp garlic powder (or 3 cloves of fresh garlic, crushed)
1/4 cup olive oil, lard or butter

Spread green beans out in a casserole dish – I love my Pampered Chef 9×13, but glass works too. Throw the radishes on top, if you are using them. Sprinkle all the spices so they are evenly distributed. Melt your fat of choice and pour it over the beans.

Roast at 400 for approximately 1.5 – 2 hours. Frozen will take more time, especially if there’s a lot of water or ice on them when you start. If they aren’t getting browned and a little crisp on top around the 1.5 hour mark, stir them up and crank the oven to 425 for about 30-45 minutes. Just watch them at the end. There is a fine line between crunchy and chewy perfection and charred green beans. (I’ve crossed that line a couple times…take my word for it. Set a timer and check every 15 minutes or so!)

Enjoy the fruits of your oven’s labor…


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