If it seems like a hassle to fire up the grill just for your main dish, learn to grill a few sides. Green beans are a great choice since you can cook them while your main dish rests, and the grill gives them a fantastic smoky flavor. If you don't want the beans to char on the outside, just wrap them in a foil pouch. Follow our simple suggestions and you'll soon be sitting down to tender green beans, hot off the grill!
[Edit]Steps
[Edit]Heat a charcoal or gas grill to high.
- Turn half of the gas burners to high or light a chimney of briquettes. Once they're hot and lightly covered with ash, carefully pour them onto the grill grate. Pop the lid on the grill and let it heat for about 5 minutes before you toss the beans on.[1]
[Edit]Trim of green beans.
- Rinse the beans and snap the ends off of them. You don't need to trim off much from each end—snap or slice off about from the end of each bean. Then, put the trimmed beans into a bowl.[2]
[Edit]Season the beans with olive oil, salt, and pepper.
- Drizzle of olive oil over the beans. Sprinkle salt and pepper to taste. Then, use your hands or tongs to toss the beans until they're evenly coated and seasoned.[3]
- For a spicy kick, toss leave out the salt, and mix in 1/2 teaspoon (1 g) of cajun seasoning.
[Edit]Lay the beans on the grill grate.
- Brush the grill grate with oil and lay the beans directly on the grate. Arrange them perpendicular to the grate so they don't fall through. If you're worried about them falling through the gaps, you can toss the beans into a grill basket and set it directly on the grill grate.[4]
[Edit]Grill the beans for 3 minutes, turning them once.
- Put the lid down and cook the beans for about a minute. Then, lift the lid and use tongs to carefully flip the beans over. Lower the lid and cook the beans until they're tender.[5]
- It's totally fine to cook the beans longer if you like them soft.
[Edit]Remove the beans and stir in flavors like lemon or garlic.
- Transfer the grilled beans to a serving dish and taste one. Season the beans with more salt or pepper if you think they need it. Now's also the time to stir in a few cloves of minced garlic or a squeeze of fresh lemon juice if you like.[6]
- It's important to wait until after grilling to use garlic since it burns easily and tastes bitter.
- Scatter freshly shaved Parmesan over the beans if you want a strong umami kick.
[Edit]Serve the grilled beans with your meal.
- You can also toss the grilled beans with other grilled veggies to make a salad. Mix in grilled tomatoes, sliced onions, roasted radishes, or tender chunks of potatoes, for instance.
- Refrigerate leftover beans in an airtight container for up to 3 days.
[Edit]Tips
- If you'd rather steam the beans than char them, you can wrap them in a foil pouch and toss it directly onto the grill. Cook the beans for about 3 minutes.
- Want to save a little time? Buy a package of trimmed green beans in the produce department instead of cutting or snapping the beans yourself.
- Grilled beans are great with chopped, cooked bacon or sausage.
[Edit]References
- ↑ https://www.seriouseats.com/recipes/2016/06/grilled-green-bean-salad-red-peppers-radishes-recipe.html
- ↑ https://www.seriouseats.com/recipes/2016/06/grilled-green-bean-salad-red-peppers-radishes-recipe.html
- ↑ https://www.seriouseats.com/recipes/2016/06/grilled-green-bean-salad-red-peppers-radishes-recipe.html
- ↑ https://www.seriouseats.com/recipes/2016/06/grilled-green-bean-salad-red-peppers-radishes-recipe.html
- ↑ https://www.seriouseats.com/recipes/2016/06/grilled-green-bean-salad-red-peppers-radishes-recipe.html
- ↑ https://www.seriouseats.com/recipes/2016/06/grilled-green-bean-salad-red-peppers-radishes-recipe.html
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