| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
For the Garlic Butter:1 cup (2 sticks) unsalted butter, cut into cubes6 garlic cloves, finely choppedFor the Long Beans:1 pound Chinese long beans, trimmed2 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper, to taste2 tablespoons melted garlic butter¼ cup chopped parsley
Directions
- Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
- Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over medium-low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
- Make the long beans: Prepare a charcoal or gas grill for medium-hot heat.
- In a large mixing bowl, toss the beans with the olive oil and season with salt and pepper.
- Grill the beans, turning often, until just tender and lightly charred in spots, 6 to 8 minutes.