Why this works.
High heat + a single layer + patience = blistered, smoky beans with a snap. The garlic at the end gets warm and fragrant without burning.
Don't move them. The hardest part is keeping your hands off the pan.
Steps.
- Wash the beans and dry them really well. Wet beans steam, dry beans blister.
- Heat a big skillet on high until it's properly hot — about 2 min. A drop of water should sizzle and disappear.
- Add olive oil, swirl, then dump the beans in a single layer. Don't crowd. If your pan is small, do two batches.
- Don't touch them for 3 minutes. Let them get black in spots.
- Toss once. Cook another 2–3 min until they're charred and tender-crisp.
- Add garlic and salt. Toss for 30 seconds — just until you can smell it.
- Off heat. Squeeze lemon over the top. Serve fast.
Vihaan's tips
- Cast iron is best, then stainless. Non-stick won't get hot enough.
- Add toasted almonds or a splash of soy sauce for variations.
- Same method works for asparagus, broccolini, or okra.
