1 pound Romano beans
1 tablespoon extra-virgin olive oil, plus more for finishing
1 tablespoon Piment d'Ville
1/4 - 1/2 teaspoon Comapeño Chile
Juice of one lemon
Preheat the grill.
In a large bowl, toss the Romano beans with the olive oil to coat. Place the beans in an even layer on the grill across the grate, so they don't fall through. Depending on the size of your grill, you may need to do this in batches. Cook the beans for around 2 minutes on each side until just tender and browned.
Transfer the beans back into the bowl and toss with the chilies, salt, lemon juice and more olive oil. Serve immediately.
Lauren Chandler offers culinary instruction, chef services, recipes and meal plans to support individuals in reaching their cooking and dietary goals. Follow her @laurenchandlercooks or on her website www.laurenchandlercooks.com.