Mort Beans
These are a Rosania family favorite! Requested at every holiday, and are really the number #1 side dish in their hearts on any given night. You might be wondering why they are called “Mort” beans…? Well, Mort has become short for “Morto” over the years, which means dead in Italian. Dead referring to how charred they like their beans! I’m pretty sure the beans in this picture are not even charred enough for them, but trust me on this one…. you will LOVE them. Just call them “blistered green beans with garlic” if you don’t love our name for them. They develop a caramelization in the olive oil that just can’t be beat.
Makes about 4 servings.
Prep Time: 5 minutes
Total Cook Time: 35 minutes
Ingredients:
olive oil
24 oz green beans
1/2 tsp salt
6 - 7 garlic cloves, thinly sliced
flaky salt
Instructions:
Preheat a cast iron skillet over medium heat for a few minutes until hot.
Add 3 - 4 Tbsp of olive oil in the skillet, and then toss in the green beans. Let them cook undisturbed for a few minutes until they begin to sear.
Flip them around in the pan and continue to cook them relatively undisturbed. Make sure to not stir them too often, or they will not be able to develop a char and will get soggy. Stir every three minutes of so, adding more olive oil when the pan gets too dry.
After about 10 minutes of browning, sprinkle them with 1/2 tsp of kosher salt. Continue cooking them until they have really begun to char.
Add the garlic in the skillet during the last 5 - 10 minutes and toss with the green beans. Continue flipping the beans every few minutes until the garlic is crispy and browned. The total cook time will be between 35 and 40 minutes.
Serve topped with the garlic chips and the flaky salt. Enjoy!
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