By: Chef Ben Davis

Roasted Green Beans and Onions with Red Chili, Papitas and Goat’s Cheese


1 ½ lbs green beans, trimmed

1 large yellow onion, thinly sliced

1/3 cup extra virgin olive oil

¾ tsp sugar

Kosher salt and black pepper

1 tsp minced garlic

2 tsp chili powder

1 tsp grated orange zest

2 tsp orange juice

2 tsp lemon juice

1 tsp Dijon mustard

2/3 cup crumbled goat’s cheese

1/3 cup toasted pumpkin seeds (papitas)


1. Preheat the Wolf Convection Steam Oven (CSO) to 440oF in the Convection mode.

2. Toss the green beans and onion with 2 tbsp of olive oil, sugar, and kosher salt, and black pepper to taste.  Place on a solid tray for the Wolf convection steam oven and then cover with the tray with foil. Wrap the foil on the long edges so that the tray will slide into the oven easily.  Roast the beans for 10 minutes then remove the foil and return to the oven for another 10 minutes and the beans are just starting to brown.

3. While the beans are roasting combine the garlic, chili powder, orange zest, and remaining olive oil in a large, microwave-safe bowl.  Microwave for 1 minute then let the mixture steep for another minute.  Use a whisk to add the orange juice, lemon juice, mustard, and salt and pepper.  When the beans are cooked add them to the bowl with the dressing and toss well.  Transfer the beans to a platter and garnish with the crumbled goat’s cheese and toasted papitas.