Blistered Blue Lake Beans with Chili, Mint and Orange


Blistered Blue Lake Beans with Chili, Mint and Orange //

My Sunday rituals are strong. They usually start with an early trip to the farmer’s market, followed by lots of recipe testing. I love cooking on Sundays. And then, TV. Lots of that too.

The past few Sundays, I’ve spent watching Game of Thrones and I’m gonna lie, I barely understand what’s going on. Still. But I keep watching, thinking someday I’ll understand every single character, their family, etc. It’s wishful thinking, really.

Silicon Valley is more my steez. Lots of awkwardness and a CEO who wears those tennis shoes that slip on like socks. Those are so strange. Why do those exists?! I don’t get it.

Blistered Blue Lake Beans with Chili, Mint and Orange //

Yesterday morning I was on the hunt for fiddleheads but couldn’t find them. I tried this dish pictured with favas on Friday night as a snack, when I was really hungry, and found it to be the most frustrating 15 minutes ever. Too much peeling, shucking; once, and then twice. Favas are a lot of work. I decided to cancel out the fava-idea and move on to fiddleheads, but after coming up short at the market, I settled on these Blue Lake Beans. These are pretty regional string beans, which are a teeny bit less fibrous than a normal string bean. They’re grown by a lake…which I’m guessing is blue.

Just use normal string beans. All will be ok!

Blistered Blue Lake Beans with Chili, Mint and Orange //

I love the combo of the chili oil and refreshing mint and fresh zest of orange. It’s a fun roller coaster for your taste buds.

And the preparation couldn’t be more simple. Just hot oil, throw in the beans, remove and then garnish with the stuff. Super simple!

If you did watch Game of Thrones you’ll understand when I say this: Insert: Shocked-Face Emoji!

Blistered Blue Lake Beans with Chili Oil, Mint and Orange Zest //

Blistered Blue Lake Beans with Chili, Mint and Orange

0 from 0 votes
Serving Size: 2


  • Olive oil
  • 1 teaspoon red pepper flakes
  • 1/2 pound Blue Lake beans or string beans, washed and ends trimmed (I only trim the stem end)
  • 2-3 fresh mint leaves, minced
  • Sea Salt
  • Zest from 1/2 small orange


  • To a small bowl, mix together the one tablespoon olive oil and red pepper flakes. Allow to sit for 15 minutes. Run the oil through a sieve, discarding the red pepper flakes. (Alternatively, you could do as I did and just scoop out some of the oil, trying your hardest to avoid the pepper flakes.)
  • Place a cast iron skillet over moderately high heat. Pour about two tablespoons of olive oil and when the oil is near the smoking point, add the beans, allowing them to cook on their first side for 2-3 minutes. When the skins are blistered, flip the beans, cooking on their opposite side for an additional 2 to 3 minutes. Remove and transfer to a bed of paper towels to drain.
  • To a medium bowl, add the green beans. Pour in the chili oil (to taste), the mint leaves and a pinch of salt. Toss until thoroughly coated. Transfer to a serving plate and garnish with zest from 1/2 small orange. Serve immediately.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Jillian April 15, 2014 at 11:21 am

    Made these last night with a lime we had on hand instead of orange… They were SO GOOD, thank you for the great recipe! Refreshing and spicy- a delicious and new combo to me

  • Reply Laura (Blogging Over Thyme) April 14, 2014 at 5:40 pm

    I literally was about to ask you where you got those salt bowls as well (and just saw above that you made them)–mind blown. You inspire me to take a local pottery class!

    These green beens look amazing! You make the classiest food.

  • Reply Laura (Tutti Dolci) April 14, 2014 at 4:39 pm

    Love these flavors, I know I’d absolutely inhale this!

  • Reply Abby @ Happy Food Happy Home April 14, 2014 at 1:32 pm

    Green beans are a favorite here! I’ll have to put this in the recipe rotation. I love the chili, orange, mint flavor combination idea–it’s very intriguing!
    Thanks for the great ideas,

  • Reply sandra April 14, 2014 at 11:58 am

    I also love that flavor combo – never thought of putting it on green beans before – you’re amazing that way, always finding a new twist on things.

  • Reply Nicole ~ Cooking for Keeps April 14, 2014 at 11:21 am

    The sides you come up with are so inventive, and NEVER boring. It proves sides don’t just have to be a sad pile of steamed broccoli or peas. I’d love to have these blistered beans on my dinner table.

  • Reply stephanie @ iamafoodblog April 14, 2014 at 10:40 am

    Gorgeous! And those bowls…you’ve inspired me. I need to get myself to a pottery class.

  • Reply dishing up the dirt April 14, 2014 at 9:33 am

    I love your Sunday rituals. I also love this simple recipe. Yum!

  • Reply Megan | Hint of Vanilla April 14, 2014 at 9:32 am

    Those little bowls with salt and chili oil are so gorgeous! Where did you get them?? And I haven’t seen the new episode of GoT, but everyone is talking about it and it’s making me so antsy!

    • Reply Adrianna Adarme April 14, 2014 at 10:48 am

      Hello! You’re making my day right now. I made them in a pottery class I’m taking! Taking up ceramics as a hobby as been one of the best decisions I’ve made in the last year. Love it! xox

  • Reply Abby @ The Frosted Vegan April 14, 2014 at 6:20 am

    Ohh this looks perfect!!

  • Reply Belinda@themoonblushbaker April 14, 2014 at 4:50 am

    That burnish bean salad is making me drool! It might serve two but i could eat the whole thing. Love fridge raid cooking too.

    • Reply Adrianna Adarme April 14, 2014 at 10:48 am

      Fun fact: I ate this whole plate by myself. It can be done. 🙂