http://feeds.feedburner.com/CaveTools Never considered grilling green beans? It’s a fantastic approach, kissing the vegetables with a little smoky char. Be sure not to skip the step of covering and letting the mixture stand; all steams to perfect doneness in that time. If you don’t have a grill basket, grill on a large piece of heavy-duty foil. Get more grilling and smoking tips and tricks from: http://www.cavetools.com
We’ve always loved fresh green beans. I can eat them uncooked, plain Jane… not a problem. But these grilled beans are so easy and delicious I just had to share. Three ingredients and a grill, baby. Three ingredients are all you’ll need. Beans, olive oil I’m sporting garlic infused and a good season salt. Aren’t these some pretty beans? And you only have to spend 15 minutes hand selecting each and every one, seriously… 15 minutes.
Put green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together. I also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it doesn’t leave a mess. Drizzle olive oil over the beans. Add minced garlic and crushed red pepper, salt and pepper to taste. Toss green beans with tongs until well coated.
Add water and fold aluminum foil together at the top and pinch the sides closed. Cook green bean pouch on the grill. When I put my main dish on the grill I open the beans and toss with tongs. If all the water is gone, add a little more, reseal and move to top rack. If I lift the grill lid to flip main dish I usually give the pouch a shake.
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