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Here’s a fun little number…Charred Green beans with Bagna Cauda. Bagna Cauda, if unfamiliar, originates from Italy – and is made with warm olive oil, minced anchovies, garlic, pepper and chili flakes- and is traditionally used as a warm, pungent dipping sauce for veggies and crusty bread.
Bagna Cauda literally means “hot bath”.
Here, the Bagna Cauda is used as a marinade for green beans and scallions before roasting in the oven to charring.
The charred little bits and anchovies give the green beans such a deep earthy umami flavor.
Lemon zest brightens it up and chili flakes or “threads” add a delicious kick.
How to make Bagna Cauda
Bagna Cauda is made by simply combining the olive oil, anchovies, garlic and chili threads in a bowl. For those who are turned off by anchovies, try to think of them as a salty flavorful seasoning rather than “fish”. They are an acquired taste, but like most delicious things, will be worth the effort. In the end, they will give your cooking wonderful layers of flavor and depth.
The addition of whole scallions, cut to the same length of the beans, was a brilliant idea given to me a few years back by a friend- they mimic the look of green beans in color and shape but add such an unexpected burst of flavor. Roasting at high heat keeps the green beans crisp while giving a little char.
Toss the green beans and scallions in a bowl.
Place them on a parchment-lined baking sheet, and give them room spread out.
More recipes you may like
- Szechuan Salmon with Scallion Green Beans
- Green Beans with Hazelnuts and Lemon!
- Tofu Green Bean Stir Fry
- Vegan Green Bean Casserole
- Grilled Radish and Green Bean Salad
Charred Green Beans with Bagna Cauda
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: sidedish
- Method: roasted
- Cuisine: italian
- Diet: Gluten Free
Charred Green beans with Bagna Cauda- an Italian sauce made with olive oil, minced anchovies, garlic, pepper and chili flakes- a flavorful side dish with lovely umami flavor.
- 1 lb thin Green Beans
- 1 large bunch of scallions, cut to the same length of the beans —-
- 2–3 tablespoons olive oil
- 1/2 of a 2 oz tin of anchovies (about 4–5 anchovies) very finely minced
- 6 cloves garlic- finely minced
- generous pinch chili flakes or chili threads
- zest of one small lemon- divided
- black pepper to taste
- Preheat the oven to 425F.
- Cut scallions into 3-4 inch pieces. Place in a bowl with the green beans.
- In a small bowl, mix olive oil, minced garlic, minced anchovies, chili flakes and ½ of the lemon zest. Toss with beans and scallions.
- Place on a parchment-lined baking sheet and roast 15-20 minutes mixing halfway through, until green beans are crispy and tender. For added char, broil for a few minutes.
- Garnish with remaining zest and more chili threads.
- Calories: 186
Keywords: Roasted Green Beans, Charred Green Beans, Bagna Cuada Recipe
Hi Sylvia. Is there any way to make this dish without the anchovies? I have a guest with a fish allergy…
What if you subbed some capers? 1-2 tablespoons, chopped up?
I love the simplicity and various flavors of this recipe and I love greens!
I have never heard of Bagna Cauda before and I am so going to make this at home. It has all my favourite ingredients 🙂
I have to admit, I’m a gal who has always found green beans to be a bit boring… wow, this is inspired! Can’t wait to try them… Thanks!
Hi Lynn! Nice to meet you. Look forward to exploring more of your beautiful blog.
Hello Sylvia! Just stopping by to say hello as one of the featured Friday Faves at Foodie Crush. Beautiful blog! These green beans look great-love anything with anchovies. Best from Lynn at Bijouxs.
Have a great trip. We are going to Kauai in a month from the east coast. Would love any recommendations. Have always loved your blog. Love your serving bowl. Leigh
You will love Kauai. My favorite spots so far are Tunnels beach, Napali coast hike and Common grounds for breakfast. Have fun!!
Thanks. Can you recommend any restaurants?
So much goodness in this recipe! Yum!