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Spicy-Smoky Green Beans

Servings: 6

Chipotles in adobo sauce give plain old green beans a kick without the need for bacon. Most likely, you’ll have some flavored butter left over. It’s so good that you’ll definitely find other uses for it; try it slathered on corn, or use some to top salmon or steak.


  • 3 oz. (6 Tbs.) unsalted butter, softened
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely chopped canned chipotles in adobo (include 1/2 tsp. of the sauce)
  • Kosher salt
  • 1-1/2 lb. green beans, preferably haricots verts
  • Lemon wedges, for serving (optional)

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 30
  • Sodium (mg): 580
  • Carbohydrates (g): 10
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 2


  • In a medium bowl, use a fork to mash together the butter, shallot, parsley, chipotle, and 1 tsp. salt.
  • Bring a large pot of well-salted water to a boil. Add the beans, and cook until just tender, 4 to 5 minutes for haricots verts, 6 minutes for regular beans. Drain. (If not serving right away, run under cold water to cool, and drain well.)
  • Return the beans to the pot over low heat. Toss with enough of the butter to coat the beans. Season with 1/2 tsp. salt, and then serve with the lemon wedges, if you like.


To Make Ahead: Make the butter well ahead, and refrigerate for up to a week or freeze for even longer. (Let the butter come to room temperature before using.) Cook the green beans up to 2 days ahead. Once cooled, cover and refrigerate. Reheat the beans with the butter, tossing occasionally, until the beans are heated through and the butter is melted.


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