Summer beans like green beans, yellow wax beans and specialty beans like purple green beans and romanos, are some of the best veggies to grill.
Yet, few people think of them for grilling—perhaps because they seem like they’d fall through the grill.
They will: But a grill basket, grill pan or aluminum foil packet is the solution.
If you don’t have either, you can make packets with heavy-duty foil placed directly on the grill grate. Tip: Instead of oil, you can add a strip of bacon to each packet to provide the fat.
1. WASH the beans and trim the stem ends. Pat dry.
2. TOSS the beans in your oil of choice. We like flavored olive oil (basil, chile, garlic, rosemary, etc.).
3. ADD seasonings: salt and pepper; and optionally, your favorite spices (how about cumin, garlic powder, minced fresh garlic, onion powder, paprika or blends [e.g., Cajun, Italian, Old Bay or steak seasoning]).
The best way to add spices is to blend them with the oil in the bowl, and then toss the beans.
4. PREHEAT the grill basket or grilling pan on a hot grill. Add the green beans and cook for 6-7 minutes, shaking the basket/pan twice. They should turn bright green and have some grill marks.
5. SERVE them as is, or as a grilled green bean salad (below).
Toss these ingredients together and serve the salad warm or chilled.
These Italian flat beans are a farmers market favorite (photo #2).
They are also known as flat beans, helda beans, and gavar fhali in some states of India.
They are cooked and eaten in the same ways as other green beans.
With their delicious nutty green flavor and firm texture, romanos are excellent whether braised, grilled or steamed. In addition:
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