At The Sweet Life Café, Chef Hal Ryerson serves these beans with pan-seared striped bass, a local squash tzatiziki (a yogurt sauce with lemon balm and garlic confit), and a drizzle of balsamic reduction. But they would be great with grilled chicken or in a Niçoise salad.

Serves four as a side dish

1 pound any combination yellow wax, Dragon’s Tongue, Purple Runner, or green beans (available at Morning Glory Farm and other local farms), tops trimmed
Extra-virgin olive oil
Kosher salt
Ground pepper
1/4 cup finely chopped fines herbes (a combination of fresh tarragon, parsley, chives, and chervil)
2 to 3 tablespoons finely chopped pitted Niçoise olives

Heat a gas grill to medium-high or prepare a hardwood charcoal fire with wood chips. Place a grill tray (if available) on the grill grates and cover while heating.

In a mixing bowl, toss the beans with the herbs and enough olive oil to coat thoroughly but lightly. Sprinkle with salt and a few grinds of fresh pepper and toss. Spread the beans out on the hot grill grate or grill tray and cook 2 to 3 minutes until lightly charred. Carefully flip the beans over with tongs and cook 1 to 2 minutes more or until nicely marked and just tender.

Transfer the beans to a bowl and toss with the chopped olives. Serve and enjoy. 

This recipe first appeared with this article.