if you've never been called a american pig you could refer to this dish as 'blackened green beans'
one late afternoon i returned with groceries as Francoise was pulling a superb looking chicken from the rotisserie. i complimented her and she responded with her usual sniff-sniff noise. then i opened the oven to check on the other chicken but the oven was empty. one chicken for 6 adults and 3 kids? sniff-sniff "...american cochon..." she muttered in a barely audible slur. as i unloaded my groceries she gasped and pointed at the 3 bags of ground meat from the boucherie, perfect looking veal, pork and beef ground to order as i watched. to her it was enough to feed the village. sniff-sniff "...american cochon..." as she said it more frequently she got more comfortable with my new name. eventually saying it in a normal voice, sometimes even with a clever smile. that evening i noticed the meat bags in the fridge had been ripped open and chunks were missing, little bits of raw meat dropped here and there in the fridge and on the floor. the bags left ripped open, the meat darkening around the holes. Francoise had taken it upon herself to reduce the huge volume of ground meat by self serving with her fingers, just eating that meat raw right out of the bags. jay=american pig. Francoise=nasty french biotcha.
the green bean event was much more subtle. Francoise chastised me for using a lid while cooking green beans. "...oooohh no no no jamais!!!" So my green bean cooking technique is certainly not french at all. it's american.