Oklahoma Cooks Labor Day Charred Green Beans with Hatch Chiles and Tomatoes

Serves 4 1 lb green beans, cleaned and blanched in salted boiling water for 2 minutes, shocked in ice water to stop the cooking 2 hatch chilies, roasted over an open flame to char, set aside to cool, skin removed, cut into thin strips cup cherry tomatoes or other tomatoes of choice, cut into quarters (if cherry) or small dice if regular tomatoes 2 Tb extra-virgin olive oil tsp piment dEspelette or other red pepper flack like Aleppo or crushed red pepper Salt to taste 1. Char the skin of the chilies all the way around over an open flame on a stove or grill and place them in a mixing bowl or zip-lock bag for about 15 minutes to sweat. This helps the skin release from the flesh. Remove the chilies, cut open and remove the seeds and veins, clean the charred skin away with a paper towel, and cut into thin strips. Set aside 2. While the chilies are charring, blanch the green beans in salted boiling water for about two minutes. Immediately shock in an ice water bath to stop the cooking. Let them stay in the water for 1 minute, remove and set aside. 3. Cut the tomatoes and set aside. 4. Heat a cast iron skillet or a grill on high and quickly char the green beans. This should take about 2 to 3 minutes. Remove and place in a mixing bowl. 5. Add the chilies, tomatoes, olive oil, piment dEspelette, and salt the mixing bowl and mix thoroughly. Place this in the refrigerator for later use, or serve immediately. This dish tastes best at room temperature in my opinion. Enjoy!