Looking for an easy way to add some spice to the Thanksgiving table? This might just be the recipe for you. Swap these beans in for green bean casserole and we’re willing to bet the traditionalists won’t even miss it. It’s not that we’re anti-green bean casserole (it’s kind of hard to resist those crispy onions on top), but this dish is healthier and takes a fraction of the time to make. These beans disappeared first from our Thanksgiving table last year. And if they don’t disappear, consider yourself lucky, the leftovers make a good late-night, post-feast snack. --Bec
Spicy Grilled Green Beans
Serves approximately 6
1 pound haricot vert, trimmed (Whole Foods has them on sale Thanksgiving week, already trimmed)
1 teaspoon Athlete Food Caribbean Green seasoning
1 tablespoon Athlete Food Ancho Chili Spice Mix
1 teaspoon olive oil
Preheat a gas grill to high.
While grill is heating, prepare beans by tossing with Green seasoning, Ancho Chili spice mix, and olive oil in a large dish or bowl.
Bring prepared beans outside to the grill. Transfer beans to a vegetable grilling tray (this is the one we have) with a pair of tongs. Be careful not to drip any oil on the ground (to prevent clean up) or on the grill (to prevent flare up).
Place basket over direct heat, shut the grill and leave it for 2 minutes.
Open grill, use tongs to toss then beans and cook an additional 60-90 seconds with the lid closed.
Remove basket from heat and transfer beans to a serving dish. The beans should be blackened in some spots and don't worry if the beans seem too crispy. They are supposed to have some crisp and they will continue to cool a little once off the heat.
Note: We like to season the beans ahead of time and have them ready to go so they can be grilled at the last minute. To save on dishes, prep the beans in the dish you intend to serve them in. Also, if you don't have the Green seasoning, use 1 clove of minced garlic.