Roasting the beans in a cast iron skillet gives them a smoky, charred flavor sort of like that you get with padrones. Adding a little sweet and sour from the orange and vinegar is just the right touch. I’m giving you the Lee Bros. recipe below, but know that I decided to use clementines, and I did not supreme them. I just added a little extra orange juice from another clementine.
Skillet Green Beans with Oranges
From The Lee Bros. “Simple, Fresh, Southern” cookbook.
Serves 4 Time: 10 minutes preparation, 10 minutes cooking
1 large navel orange
2 teaspoons canola oil
1 pound green beans, ends trimmed
¾ teaspoon kosher salt, plus more to taste
1 tablespoon white wine vinegar, champagne vinegar, or rice vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Finely grate the zest of the orange and reserve it. Segment the orange and keep the sections and juice in a bowl.
In a large cast-iron skillet or sauté pan, heat the canola oil over high heat, swirling it around the pan so it coats the bottom thinly and evenly. When the oil begins to smoke, add the beans (in batches if necessary–don’t crowd the pan) and scatter ½ teaspoon of the salt over them. Cook, stirring only every 1½ to 2 minutes, until the beans are half-blistered and blackened, about eight minutes.
Transfer the beans to a serving platter or bowl. Lift the orange segments out of their juice (reserve the juice) and scatter them over the beans. Sprinkle ¼ teaspoon of the orange zest over the beans and oranges.
Add the vinegar, olive oil, and the remaining ¼ teaspoon salt to the bowl of orange juice, and whisk until thoroughly combined.
Pour the dressing over the beans. Toss, and season to taste with salt, black pepper, and the remaining orange zest.