Grilled green beans are tender and smoky with crisp edges. If you’ve wondered how to grill green beans, this is it! Just toss the green beans in a simple mixture of oil, herbs and spices then transfer to a grilling basket / pan. Cooking green beans on the grill is an easy and delicious way to enjoy one of summer’s star vegetables.
When you think of green beans, how do you imagine cooking them? Steamed? Boiled? Stir-fried?
How about grilled?
Somehow this did not occur to me in Summers past, to grill green beans. Perhaps it was the thought that they would be too dry. Not so. Think of stir frying them in a blistering hot skillet or wok; on the grill you get the same result: smoky deliciousness. And preparing them couldn’t be simpler. Honestly, we hardly even stir them once they go on the grill – just toss them in an even layer on a grill pan (so they don’t fall through the grid and burst into flame) and let them sizzle away. They’re best left with a bit of crunch to offset the char. And if you want to brighten up their sultry flavor, squeeze a lemon over the top just before serving.
Serve these as a delicious side to anything you’re grilling, like these Grilled Lamb Chops, Lamb Kabobs, Rosemary Garlic Chicken Kabobs, Authentic Carne Asada or Grilled Shrimp! Or with other grilled vegetables like Grilled Cauliflower Steaks, Mexican Corn on the Cob or Grilled Bacon Wrapped Asparagus.
Grilled Green Beans Recipe Video
Grilled Green Beans with Cumin and Smoked Paprika
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper
- 1 pound fresh green beans washed and trimmed
- Salt and freshly ground black pepper to taste
- 1/2 lemon juiced, optional
Instructions
- Preheat a grill to medium-high.
- In the bottom of a large bowl, whisk together olive oil, garlic, cumin, paprika, and cayenne. Add green beans to bowl and toss to coat evenly.
- Place beans in an even layer directly on on a grill pan.
- Cook, stirring often, until crisp-tender and unevenly charred and blistered, 10-12 minutes, depending on the amount of char you like.
- Transfer beans to a serving bowl and season to taste with salt and freshly ground black pepper. Squeeze lemon juice over if desired. Serve.
Notes
- As these are often served as a side dish to whatever you’re grilling, let the main dish dictate whether you make these with the BBQ lid open or closed. I’ve made them both ways, just be sure to stir them occasionally either way. And if they’re the main attraction, opt for having the lid open so you can keep an eye on them and get the edges charred exactly as you like.
Hello,
These are great! Love them! Can you prepare them beforehand?
Hi, Nessa! Sure, these taste great at room temperature.
Just curious. Once you put them on the grill, lid open or lid closed?
Thanks.
That’s a great question, Doug! I’m typically serving these as a side dish and let the main dish dictate whether the BBQ lid is open or closed. They’ll be great either way. If it’s the only thing I’m grilling, I leave the lid up to deliberately manage the charring. Thank you for asking this, I’ve added it to the recipe notes.
there is an easier way to coat the green beans or any other vegetable you’re going to grill such as padrone peppers. Buy enough to grill at the supermarket or farmers market. Simply put all the ingredients (olive oil, salt, etc) into the bag before going out to grill, mix with your hands on the outside of the bag. Your hands stay clean, the veggies get evenly coated. Then dump out of the bag onto the grill.
Hi, Mike. Generally I’m happy to toss these in a big bowl with tongs, but I like your idea for making them portable. Thanks!
Best green beans I’ve ever eaten
Love to hear that! Thank you, Alain!
Delish! Great flavour combo.
Thanks so much! We eat it on repeat in the summer!! 🙂
Bumper crop of green beans…what to do? Invite a bunch of friends over and make this recipe. These were a big hit and will be repeated, thanks for the recipe!
Wonderful! So glad they were a hit!!
This is my sort of dish! Simple but oh so delicious.
I’ve tried green beans roasted a few times and I think this would taste similar. I love that you’ve added a bit of pazazz with the spices.
What a great idea!
Thanks, Helen! Yes, very similar in flavor to roasting, but with some extra smokiness. We roast them in the winter too and this way is perfect for warmer weather when you don’t want to crank up the oven.
As much as I love green beans (and I’m talking, I loooove them. Like, I’ll eat them raw. And I’ll even eat those crappy canned ones if I have a serious craving and can’t find fresh ones), I have NEVER tried grilling them! Clearly I’m not as clever as you! Thank God we are friends and I have YOU to think of all the genius ideas for me! These look absolutely AMAZING, Marissa!!! I could seriously just eat a big ‘ole platter of these green beauties for dinner. So yum! Can’t wait to try these!!! Pinned of course! Cheers, my sweet friend! XO
Oh wow, Cheyanne! Now I’m so excited for you to try them! And I know you’ll add your own fun twist. 🙂
Hi Marissa. We do eat a lot of green beans, but somehow I have never grilled them. Your spice choices are perfect, I use smoked paprika in many dishes. We usually have them lightly steamed so have some crispness. A couple of years ago we had a bumper crop and my female dog decided she liked them. She would walk the row and pick her own never disturbing the plant, just munching away on the beans.
I love that story about your dog, Dorothy! So gentle, just eating the beans. 🙂
When someones updates the old reсipe, it’s cool because you are kind of travelling to the past. So hello, 2013!:) These beans look fantastic, Marissa. I would have never thought of grilling it, but you’ve proved it works. Love the touch of smoked paprika and cumin here.
Thank you, Ben! And, haha, yes, we have to keep perfecting great recipes, right? 😉
Great idea. Thanks, Marissa!
This recipe looks so delicious! But could you recommend any alternatives to cooking it on a grill pan?
Thank you! Yes, just cook them directly on the grill or maybe on a piece of foil with holes poked in it. (just a thought I’ve never tried it) The beans pictured were grilled without a grill pan – it’s just a little tricky to keep them from falling through the grate.
Grilling beans are a great idea Marissa. And this past weekend was so warm so I guess that must mean that your seasons are changing and you’ll have a lovely autumn coming 🙂
I’ve never grilled green beans, i’ll try! Thanks for the idea!
Somehow I always pass up green beans. But grilled or roasted is the way to go. Love the spices Marissa! Must go find piment d’espelette somewhere, such a great condiment.
Green beans are one of my summer favorites, but somehow I have never grilled them! This sounds so good, especially with the hot pepper. NOM.