Blackened Green Beans with Red Pepper Dipping Sauce

Over a hot fire, green beans get a delicious charred flavor and become the perfect finger food. And there's no reason to trim the ends—the stems make a perfect little handle for dipping.

It's very important to use high heat when making this recipe. If it's too low, the beans will overcook and begin to dry out before they blacken. Also be sure to use a flexible grilling basket or a vegetable grill basket that sits right on your grates. Otherwise the beans will fall into the coals.

Regan Burns Cafiso

 Blackened Green Beans with Red Pepper Dipping Sauce

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    1/3 cup chopped roasted red bell pepper from a jar (about 1 pepper), for the dipping sauce 1 pound green beans
    1/2 cup mayonnaise, for the dipping sauce 1 tablespoon Cajun seasoning
    Hot sauce, such as Tabasco, for the dipping sauce 1 tablespoon plus 1 teaspoon olive oil
    2 tablespoons grainy mustard, for the dipping sauce 1/4 teaspoon coarse kosher salt


    Total: 30 min (Quick)
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    • 1

      In a blender, combine the bell pepper, mayonnaise, and several dashes of hot sauce; blend until smooth. Stir in the mustard and set aside. Heat grill to high.

    • 2

      In a large bowl, toss the green beans with the Cajun seasoning, olive oil and salt. Place them in a flexible grilling basket or a vegetable grill basket and cook until beans are lightly charred all over (do not overcook). Transfer beans to a serving platter and serve with red pepper sauce.

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