Cast-Iron Roasted Romano Beans with Baharat & Charred Garlic Aioli
- 4 tablespoons coriander
- 4 tablespoons cumin seeds
- 4 tablespoons ground black peppercorns
- 4 tablespoons cloves
- 1 tablespoon cinnamon
- 8 teaspoons paprika
- 4 teaspoons chili powder
- 4 teaspoons ground cardamom
- 2 teaspoon nutmegs, freshly grated
- 2 tablespoons olive oil
- 2 pounds romano beans, trimmed
- 1 sliced shallot
- Salt, to taste
- Lemon wedges, to garnish
- Charred aioli, recipe follows
Grind whole spices and combine with remaining ones to make baharat; set aside.
Heat olive oil in a cast-iron pan over high heat and add beans and 2 teaspoons baharat. Slowly cook until they absorb all the spices and oil, about 10 to 15 minutes. Add shallots during last 3 to 5 minutes of cooking and season with salt. Serve beans with a few lemon wedges and aioli on the side for dipping.
To make aioli: Slice the top off 1 head garlic and season with kosher salt and pepper. Drizzle with 1 tablespoon of olive oil and wrap in foil. Place into the coals of a fire or a preheated 375° F oven for 30 minutes or until tender and charred; cool and squeeze garlic from cloves. Chop until smooth and whisk with 1 egg yolk, 1 teaspoon whole-grain mustard, 1⁄4 cup champagne vinegar and juice of 1 lemon. Then drizzle in 1⁄2 cup neutral oil very slowly, while whisking constantly to emulsify. Season with pinch of cayenne and salt to taste.
Chef-owner Sarah Schafer, Irving Street Kitchen, Portland, OR, from Food Fanatics Magazine