Pan Seared Green Beans with Garlic Scape and Chickpea Aioli

As I unpacked this week's bag and discovered the green beans,  I exclaimed "ooh, I love green beans, they'll go perfectly with all these garlic scapes!"  A simple side like green beans can really be made a number of ways, but I find the creamy aioli and the pan searing to add a dimension that not only pleases the mouth, but also has a nice thick aroma that really stirs up the appetite.  Your entire house will smell warm and savory, and you can use this garlicky fat as a cooking medium, or even as a salad dressing.

What you'll use from your bag:

4 garlic scapes

All of your green beans

What else you'll need:

1 cup chickpeas

1/2 lemon

2 Tbs coconut oil

2/3 cup broth

1/2 tsp salt

2 tsp fresh dill, or 3 of dried

First, make the aioli

Combine all of your ingredients EXCEPT the green beans into a food processor.  Process until

smooth and creamy, scraping down the sides and assisting the coconut oil t go from solid to liquid. (3-5 minutes) If absolutely necessary, you can add an extra 1/3 cup of broth, or another Tbs of oil, but you'd be better off adding an olive oil if you're having trouble getting your to cream.

While your aioli is processing, prep the beans

It's tedious, but rip or cut the ends off of the stem side of the bean

Now, take your aioli and season the pan

About 1/3 cup into a heated pan will season it and provide just enough fat and steam to sear the beans. 

Add beans and sear on medium, covered, for about 15 minutes, stirring once or twice, until it starts to get dark spots the size you want (everyone has different taste tolerances for that charred taste).

Then add half of the remaining aioli and stir for 3 minutes, take off heat, add remaining to the pan, or reserve for another day, or serve with a cool dollop on top for a second temperature.