Forget roasting green beans. Charred in a skillet, they're ready in minutes
. I know it has beans and nuts and serrano chiles, but I suspect that the “Frenchie dressing” is what puts these beans over the top. My attempts at reverse engineering this dish have been futile. Please help! I could just eat these for dinner any night and be happy.These green beans from chef Matt Molina, a Nancy Silverton protégé who worked at Osteria Mozza, Pizzeria Mozza and Campanile, pack so many layers of textures and flavors.
Charred Green Beans with Hazelnuts and Serrano ChileAt Hippo, Matt Molina uses a mix of string beans he gets from local farmers. You can do the same or just stick with haricots verts, which are thin French green beans. They’re readily available in supermarkets and often come pre-trimmed, making this dish even quicker to throw together.
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