Flat Green Beans (Charred, 12-Minute Recipe)
Unusual and delicious, this recipe was an easy way to impress. I made a lemon dijon vinaigrette with mint and dill… My husband and I both loved it! Marci
Flat green beans, native to Italy, are a refreshing change from the usual variety and make a standout side dish when quickly blanched, charred, and finished with a simple vinaigrette. An easy recipe, packed with flavor, in just 12 minutes.
Also known as Romano beans, Italian flat beans, pole beans, or runner beans, these wavy-edged beans are flat, wide, and about 10 inches (25 cm) long. When crisp and ripe, they easily snap in half – hence the nickname “snap beans”.
What to expect
You can boil, sauté, steam, braise, or grill flat green beans, but I especially love the smoky flavor from a quick char on the grill.
For best results – sweet, tender, and a bit crunchy:
- Blanch the beans briefly to lock in their gorgeous green color and shorten grill time.
- Char them on the grill or grill pan for a dramatic finish.
- Top with lemon zest, mint, or your favorite garnish.
Ingredients – tailored to your taste
- Flat beans: Choose bright green beans that are firm with no brown spots. They should snap easily when bent and have plump (not bulging) sides. Large, bulging seeds inside can mean tough and stringy.
- Vinaigrette: Lemon, Dijon, garlic and olive oil.
Variations:
- Use any vinaigrette you like (about 2 tablespoons).
- Add red pepper flakes for some heat.
- Garnish options:
- Lemon zest and mint leaves are a great combination for the flat beans
- Try a few drops of sesame oil or a drizzle of balsamic vinegar reduction.
- Add crushed toasted nuts for crunch
- Sprinkle with sesame seeds
- Sprinkle with Italian seasoning
Step by step instructions
Shortcut
Buy a good vinaigrette dressing
What to serve with flat beans
Because this side dish recipe is so simply seasoned, the green beans complement almost any protein. Their vibrant color adds pizzazz to your food presentation. Here are a few suggestions for what to serve with the flat beans.
- smoked chicken thighs (without a smoker)
- lemon herb chicken (with an easy cool technique)
- sous vide chicken thighs (as pictured below)
- grilled marinated flank steak
- Canadian maple cedar plank salmon
FAQs about green beans
There are about 130 edible pod bean varieties, but they generally fall into two types: bush beans and pole beans. Bush beans grow on short plants, while pole beans climb tall vines (up to 12 feet/3.6m). Pole beans, like Italian flat beans, are typically sweeter and can be used in most string bean recipes.
Yes. Beans are a good source of vitamin A, K, C, protein, folate, and fiber, making them heart-healthy according to WebMD. They are also known as a low FODMAP food, which Healthline says helps digestive issues.
Figure about 1/3 of a pound (150g) per serving. About 4-5 beans.
Yes. If flat beans cook too long, they can turn mushy or glutinous.
More green bean recipes
- best green beans with panko crumbs
- green beans, potatoes and bacon
- Chinese stir fry green beans
- simple chicken and green bean stir fry
- microwave green beans (that everyone loves)
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Flat Green Beans (charred)
Equipment
- Grill or cast iron skillet
Ingredients
- 1 pound flat green beans, tips cut off
- Garnish options: lemon zest, chopped fresh mint leaves, sea or kosher salt. Note 1
Vinaigrette Dressing
- 1/2 tablespoon lemon juice (or wine vinegar or apple cider vinegar)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic or more (or 1/8 tsp garlic powder)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper (or 1/8 teaspoon lemon pepper)
- 2 tablespoon extra virgin olive oil
- optional: 1 tsp honey or maple syrup; 1/4-1/2 tsp red pepper flakes.
Instructions
- HEAT GRILL: to medium high. Fill large bowl with cold water with a cup of ice (this will shock the beans and maintain a vibrant green color).
- BLANCH FLAT GREEN BEANS: ° Microwave option: Place washed trimmed beans in a large microwave-safe bowl or plate. Cover with plastic wrap or another plate. Microwave on high for 1 1/2-3 minutes. You just want the beans partially cooked and flexible. Cooking time will depend on microwave wattage and covering (covering with plastic wrap or a plate takes less time). °° Boiling water option: Alternatively, place beans in boiling water for 2 minutes. Drain. Immediately drop blanched flat beans into bowl of ice water for 2 minutes to keep vibrant green color. Remove beans and pat dry with a paper towel.
- MAKE VINAIGRETTE: Whisk together lemon juice, Dijon, garlic, salt, pepper in a small bowl or measuring cup. Slowly add oil while whisking until well blended. Shortcut: use a store bought vinaigrette dressing instead.1/2 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic or more, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 tablespoon extra virgin olive oil, optional: 1 tsp honey or maple syrup; 1/4-1/2 tsp red pepper flakes.
- GRILL: Lightly spray beans with oil. Place them in a single layer on grill (perpendicular to grates so they don't fall through). Alternatively, use a grill basket sprayed with oil. Grill for 1-2 minutes until charred to the way you like them. Flip and grill other side. Don't overcook or they will become mushy. Note 2 if you have no grill.
- FINISH AND SERVE: Transfer to serving platter. Drizzle on dressing and toss to coat. Sprinkle lightly with sea or kosher salt. Garnish with 1 tsp lemon zest and chopped fresh mint leaves if desired (Note 1). Serve warm or at room temperature.
Recipe Notes
- Garnish options:
- lemon zest, chopped mint leaves
- a few drops of sesame oil or a drizzle of balsamic vinegar reduction.
- crushed toasted nuts for crunch
- add 1/2 tbsp sesame seeds
- sprinkle with Italian seasoning
- Instead of grilling: Heat oil in a cast iron pan or large skillet on the stove top to medium-high heat. Add beans and cook in hot oil for a couple of minutes until you get a nice char. If beans are too long, cut them in half.
- Make Ahead
- Blanch the flat green beans ahead as per instructions above and place them in ice water to stop the cooking process. Pat dry and keep on counter for several hours of overnight in the fridge.
- When ready to serve, grill beans (or char in a cast iron skillet) for a few minutes until charred. Toss with vinaigrette and add garnish.
- Store leftovers in an airtight container for up to 2 days.
Unusual and delicious, this recipe was an easy way to impress. I made a lemon dijon vinaigrette with mint and dill. It came together quickly and was served at room temp. My husband and I both loved it!
I like the flavor combo you used. Thanks for leaving a comment Marci 🙂
Would these finish well if roasted in a hot oven (or slow roast) instead of grilling?
I wouldn’t suggest using a high or slow oven for these beans as they wouldn’t char before getting overcooked. If you don’t want to grill them, the pan-sear option will work best. The instructions are in the recipe notes – basically lay them in a hot heated pan with a bit of oil and char both sides in a few minutes. Hope that helps.