Isn’t this a pretty bean? It’s a sweet bean too, with a fierce name. Dragon Tongue is a ”Romano” bean, which means its pods are flat rather than round. Though technically it’s still a wax bean (another questionable name) because its pods have a yellow background.
This is a summertime recipe. At least in Los Angeles. That’s because I never see Dragon’s Tongue or other types of wax beans at the Hollywood Farmers Market until the last dog days descend. I also consider this recipe as a warm-weather friend because it’s served chilled. Well, charred and then chilled.
Charred Dragon’s Tongue Beans? Isn’t that just another way to say burnt beans?
Burnt food. It used to be the mark of a distracted cook. The phone rings and the carrots get singed. A kid asks a question about algebra and the chicken comes out black. You capture a Pokémon in the pantry and your “go-to” burgers have gone too far. “Oops” would be your only excuse. Nowadays, though, blackened, charred and blistered is not only acceptable but it’s a whole new cooking trend that’s worth mastering.
However, you have to learn to burn artfully… There’s a difference between a carcinogenic pile of ashes and the ultra-sophisticated, ultra-caramelization that can amplify the flavor. I like to cook with high heat and I’m hoping you take a look at these Spicy Charred and Chilled Dragon’s Tongue Beans and see the latter. Their flat shape makes them a particularly good choice for this method of charring. GREG
PS: This recipe was inspired by the Los Angeles restaurant Hippo. I found it in the Los Angeles Times and adapted it to suit my tastes. But I do plan to make a trek to Matt Molina’s restaurant to try the original.
Lastly, I can’t let you go without suggesting you take a good look at Mr. Molina’s “Frenchie” Dressing recipe attached below. I’ve made a lot (a lot) of mustard vinaigrettes in my time and very few of them are as simple and as good as this one. The recipe makes way more than you need for these Dragon Tongue Beans. Which is a very good thing.