Vedge'S Seared French Beans With Caper Bagna Cauda

• 1/2 cup plus 2 tablespoons olive oil
• 3 garlic cloves
• 2 tablespoons capers, drained
• 3 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 1 teaspoon chopped fresh thyme
• 1 pound green beans, preferably haricots verts, ends trimmed
• 4 lemon wedges (optional)

1. Combine 1/2 cup of the olive oil, the garlic, capers, 2 teaspoons of the pepper, 1 teaspoon of the salt, and the thyme in a food processor. Pulse until the mixture has a paste-like consistency. Set aside.
2. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. When the oil begins to ripple, add the green beans, sprinkle with the remaining 1 teaspoon salt and 1 teaspoon pepper, and sear the beans until the skins get crinkly, 4 to 5 minutes. Turn the beans as little as possible to achieve a nice, even sear.
3. Transfer the beans to a serving dish and spoon the bagna cauda on top. Garnish with the lemon wedges if desired.

olive oil, garlic, capers, freshly ground black pepper, salt, thyme, green beans, lemon wedges

Taken from food52.com/recipes/23623-vedge-s-seared-french-beans-with-caper-bagna-cauda (may not work)