Blackened Green Beans
LOADING RECIPE…
Firing up the stove
Fresh green beans charred hard in a screaming-hot cast iron skillet, dusted with Black Magic blackening seasoning and finished with garlic butter and lemon. Smoky, spicy and still snappy.
Why It Works
Very high heat and dry beans give real char instead of steaming, and blackening spices toast into a smoky crust on the oil. Adding the butter and garlic at the end, over lower heat, keeps the butter from burning while it glosses the beans, and lemon brightens the spice.
Notes
This makes a lot of smoke; open a window or do it on a grill side burner. For a crowd, roast on a sheet pan at 475°F for 12–15 minutes, then toss with the garlic butter. Make it vegan with olive oil instead of butter.
RECIPE CARD
Blackened Green Beans
Yield: 4–6 side servings | Time: 20 minutes
────────────────────────
Ingredients
- 1½ lb fresh green beans, trimmed
- 2 Tbsp high-heat oil (avocado or peanut)
- 1½ Tbsp Black Magic (Blackening Seasoning), or your favorite blackening blend
- 3 Tbsp unsalted butter
- 3 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- Juice of ½ lemon
- Kosher salt, to taste
- Flaky salt and crispy fried shallots, optional, to finish
Instructions
- Dry the beans. Pat the trimmed beans completely dry; any water steams them instead of charring.
- Season. Toss the beans with the oil and the blackening seasoning until evenly coated.
- Heat the pan. Heat a large cast iron skillet over high heat until it just starts to smoke. Turn on the vent fan.
- Blacken. Add the beans in a single layer (work in batches if needed). Let them sit undisturbed 2–3 minutes until deeply charred on the bottom, then toss and char another 2–3 minutes. They should be blistered and blackened in spots but still crisp-tender.
- Garlic butter. Lower the heat to medium. Add the butter, garlic and shallot and toss 1 minute, until the garlic is golden and fragrant. Don't let it burn.
- Finish. Squeeze in the lemon, taste and add salt only if needed (blackening blends are often salty). Top with flaky salt and crispy shallots if you like.
────────────────────────
Schossow Kitchen · schossowkitchen.com
