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.
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When you think of green beans, how do you imagine cooking them? Steamed? Boiled? Stir-fried?
How about grilled?
Table of Contents
Ingredients You Need to Make Grilled Green Beans
Olive Oil: ideally extra-virgin olive oil
Garlic: plump, fresh garlic cloves
Cumin: ground cumin
Smoked Paprika: or chipotle chile powder if you want to add a smoky / spicy kick
Cayenne Pepper: add more than a pinch for extra heat
Green Beans: ideally fresh, firm green beans (French green beans / haricot verts work well)
Kosher Salt and Freshly Ground Black Pepper
Fresh Lemon Wedges: optional, for serving
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 (similar to how these Bacon Green Wrapped Green Beans). And if you want to brighten up their sultry flavor, squeeze a lemon over the top just before serving.
Recipe Tips
- If you don’t have a grill pan, use a cast iron skillet directly on your grill instead.
- You only need to trim the stem end of your green beans (cut or snap it off). The tail end is tender and makes the beans prettier for serving.
- Think of the seasoning amounts in this recipe as a starting point and adjust to suit your taste.
Serve With
Serve these as a delicious side to anything you’re grilling, like:
- Grilled Lamb Chops
- Lamb Kabobs
- Grilled Tuna Steaks
- Rosemary Garlic Chicken Kabobs
- Authentic Carne Asada
- Grilled Shrimp
- Grilled Swordfish
More Grilled Vegetable Recipes
- Grilled Cauliflower Steaks
- Grilled Fennel
- Mexican Corn on the Cob
- Grilled Broccolini
- Grilled Bacon Wrapped Asparagus
- Grilled Bok Choy
How to Make Grilled Green Beans
In a large bowl, toss green beans with olive oil, garlic, cumin, paprika, and cayenne until evenly coated.
Add seasoned green beans in an even layer to a grill basket set on an outdoor grill preheated to medium-high. Cook until crisp tender and lightly charred, stirring often, 10 to 12 minutes. Transfer to serving bowl and season to taste with salt and pepper and fresh lemon juice if desired.
Grilled Green Beans with Cumin and Smoked Paprika
Video
Ingredients
- 1/4 cup extra-virgin 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
- kosher 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 or grill basket.
- Cook, stirring often with tongs, 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.