Wednesday, March 31, 2010

Grilled Green Beans

I have to thank my sister-in-law Brandy for introducing me to cooking green beans this way a couple of years ago.  There really isn't much of a recipe...she told me "green beans, garlic, salt, pepper, and oil"...Let me tell you, these green beans are so unbelievably delicious I constantly tell Timothy that I really could eat just a whole entire plate of them.  I really could.  Sorry for all you ham hock & onion, cook to death green bean lovers out there (I still love those by the way) but these are stinking amazing.  And I don't use that word lightly.  Try it, I swear I'll make a believer out of you!

All of the simple ingredients:
(yes that's my iced tea maker in the back that looks like a creepy clown's nose and mouth)

The best green beans to get are the frozen ones from Sam's Club.  They are whole, long, green beans and are not cut.  You can use cut frozen green beans, those work just fine.  But these are skinny and long and the ends char up really well....So take those beautiful frozen green beans and mix in all the rest of the stuff.  I love garlic so I put in 2 cloves, plenty of salt, and pepper.  If you put too much on, no big deal, it really flavors the green beans and most of it ends up in the bottom of the pan. 

Spread them out on a pan, pop them into the oven, and let the magic happen...
Mmmmmmmmm, check those out!  There's a few beans in there that have charred edges, but that's the best part.  I usually cook them even further than this, but Timothy was starving, so I pulled them out a little ahead of time.  Still delicious, crispy, flavorful...just plain good!

Grilled Green Beans
2-3 cups of frozen green beans
1-2 cloves of garlic, minced (you could use garlic powder in a pinch, but the fresh garlic makes a big difference)
kosher salt
cracked pepper
extra virgin olive oil

Preheat oven to 425°.  Drizzle the green beans with enough oil just to coat and give them a little shine.  Add the garlic and sprinkle the salt and pepper.  I toss with my fingers to coat all the green beans.  Place on an ungreased pan (this is where the stoneware comes in handy, but a cookie sheet will do too.)  Bake for about 15-20 minutes or until green beans have crisped up on the edges and start to wrinkle.  You may want to use tongs to turn them halfway through.

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