Blackened Green Beans

These blackened green beans have just the right amount of char and a lightly crispy texture. You'll absolutely love these charred green beans sautéed with a combination of blackening seasonings. They are an easy and simply delicious side dish that will compliment any meal.

Why this recipe is just so good....

• Healthy is not boring with these string beans that are full of flavor from the blackened seasonings. And the light char and caramelization on the beans give these veggies a nice, smokey sweet taste.
• Save time with pan fried string beans. They don't need to be boiled or steamed before you cook them in the skillet.
• And say goodbye to soggy vegetables. These string beans cook quickly and retain some of their crispy crunch on the outside while still being tender.

Some other blackened recipes to try are my Blackened Cod, Blackened Steak and Blackened Swordfish. They all use spices and seasoning that give the food so much flavor!

Ingredients

You will need the following ingredients to make sautéed blackened green beans.

• green beans, rinsed and string ends trimmed
• olive oil
• paprika
• chipotle chili powder
• onion powder
• salt
• black pepper
• red pepper flakes or cayenne pepper
• garlic powder

Ingredient Notes

• If you have a jar of blackening seasoning, use that instead of the individual spices.
• Blackening is a method of cooking at high heat and using certain savory types of spices to achieve a certain texture and flavor. But you can substitute your favorite cajun or Italian spices. Add more or less of everything to your liking.
• Use fresh string beans for this recipe. You can still add the same seasoning on frozen beans and cook them in a skillet. But they won't have the same texture because they have too much moisture to get charred or blackened.

How to make Blackened Green Beans

• Wash, drain and trim the ends of the green beans.  Pat dry with paper towels.
• Combine the seasonings in a small bowl.
• Place the string beans in a large bowl, pour the oil and spices over them.  Stir well to coat.

• Heat a large cast iron or large skillet over medium - high heat for 1-2 minutes.  If it starts to smoke, turn on your oven fan and lower flame to medium.
• If you haven't already, lower heat to medium.  Slowly add the green beans to the hot pan and let them cook without moving them for 2 minutes. 

• Stir with a wooden spoon or rubber spatula and continue to let them brown for another 2 minutes.  Continue stirring the green beans for another 1-2 minutes.
• They will char a bit, but the heat should not be so heat as to allow them to burn. 
• The green beans are done when they are crisp, lightly blistered and charred but still tender.
• Serve with a bit of optional butter.

Cooking Tips

• Keep an eye on the beans so they don't burn. If they are cooking too quickly or browning too much, lower the heat on the skillet.
• After the green beans have been browned during the first 1-2 minutes, make sure to continue to stir them around in the pan so that they cook evenly.
• If you find the beans are sticking to the pan, lower the heat and add an extra few teaspoons of oil and stir into the beans.
• Do you prefer your string beans softer? Slowly add a few tablespoons, up to ¼ cup of water to the pan and continue to cook an extra minute or two. And you can cover the pan to speed up the cooking process.

Storage and Reheating

Leftover green beans should be stored in an airtight container in the refrigerator for up to 3 days. Reheat them either in the microwave or over low-medium heat in a skillet. Add a few tablespoons of water to help them heat evenly.

You can freeze the leftover beans for 2-3 months. Defrost overnight in the refrigerator and reheat as above. Be aware, the texture will not be as crispy as in the original recipe since freezing may add excess moisture. But they will still taste good.

FAQ

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Here are MORE vegetables to try: