Basil Beans

July  5, 2010
1 Ratings
  • Serves 2
Author Notes

This is a simple but extremely flavorful recipe I thought of while sitting around on the 4th of July by the grill. I used yellow wax beans from a local farm and basil from my garden. What could be better? Note, you can use any variety of tomato grape, cherry, etc. I used a bright red beafsteak. Also, you can substitute green string beans to make a colorful festive side dish! Christmas in July anyone? Enjoy the recipe! - homebytherange —homebytherange

Test Kitchen Notes

Who knew grilling string beans would be so good? Clearly, homebytherange did! A little bit smoky, still crisp -- summer’s bounty at its best. And then to add garlic basil infused oil – mellow and sweet with subtle hints of citrus. With the addition of ripe cherry tomatoes, this is my new favorite way to enjoy beans. I just have to practice my bean grilling technique; I did sacrifice a few to the grill gods. I scoured my farmer’s market for yellow wax beans but had to settle for green string beans. It’s okay, I will celebrate Christmas in July every year with this bean and basil dish! - gingerroot —The Editors

What You'll Need
  • Garlic Basil Confit
  • 3 heads of garlic
  • 5 large fresh basil leaves
  • 2 cups extra virgin olive oil
  • Yellow Wax Beans
  • 1/2 pound yellow wax beans
  • 1/2 tomato chopped
  • 4 large fresh basil leaves chiffonade
  • 3 tablespoons garlic basil confit oil
  • salt to taste
  • pepper to taste
  1. For the garlic basil confit, separate and peel the cloves of three heads of garlic. Place in sauce pan.
  2. Submerge garlic with approximately 2 cups of extra virgin olive oil. The garlic should be submerged in the oil by one inch.
  3. Cook on low heat for 45 minutes. Place the basil leaves in the oil half way through the cooking process. The oil should be simmering not boiling. If the cooking flame is too high the oil will break down during the cooking process. Once cooked, set aside to cool. The garlic basil confit is extremely perishable. Keep in the refrigerator for no more than a week.
  4. For the beans, season with 1 tablespoons of garlic basil confit oil, salt and pepper. Grill over direct heat until blisters start to form on beans. Note, some suggest to blanch the beans before grilling but this is not necessary. Place grilled beans in bowl and allow beans to cool.
  5. Once the beans are cooled add chopped tomato, chiffonade of basil, 2 tablespoons of garlic confit oil, salt and pepper to taste. Toss and serve.

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