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Fire-Charred Green Beans with Cajun Dipping Sauce

Sauces Beans Green Beans Super Bowl Memorial Day Cajun Grilling Tailgating Camping Healthy Vegetarian Mustard Appetizer Side Dish Snack Party Planning Weeknight Dinner Dip Summer Easy
Sauces Beans Green Beans Super Bowl Memorial Day Cajun Grilling Tailgating Camping Healthy Vegetarian Mustard Appetizer Side Dish Snack Party Planning Weeknight Dinner Dip Summer Easy
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Fire-Charred Green Beans with Cajun Dipping Sauce
4 to 6 servings Easy
5.0 7
(7) Total: Active:
PREVIOUS: Vietnamese Dipping Sauce NEXT: Green Beans with Shallots

Ingredients (7)

For the dipping sauce:

  • 6 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Cajun seasoning, purchased or homemade
  • 1 teaspoon Chef’s Salt and Pepper Mix

For the beans:

  • 1 pound whole green beans
  • 1 tablespoon vegetable oil
  • Chef’s Salt and Pepper Mix
Nutritional Information
  • Calories224
  • Fat20.8g
  • Saturated fat2.84g
  • Trans fat0.03g
  • Carbs9.11g
  • Fiber3.55g
  • Sugar3.75g
  • Protein2.37g
  • Cholesterol8.54mg
  • Sodium335.06mg
  • Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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Tip
How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Charred beans pair with a mustard-mayonnaise dipping sauce for a fireside appetizer that couldn’t be easier.

What to buy: Any bean with an edible shell, such as romano or yellow wax beans, will substitute beautifully in this recipe.

Cajun seasoning can be found in most grocery stores, or you can make your own.

Special equipment: A grilling basket makes grilling green beans a whole lot more manageable. Read more about grilling.

Game plan: Make the dipping sauce the day before you go camping and bring it along. You might want to wash the green beans the day before too, though there’s no need to remove the stems.

This recipe can also be made indoors. Heat the broiler and place the beans on a large, rimmed baking sheet. Place under the broiler, occasionally turning the baking sheet, until the beans are blistered and charred, about 5 minutes. And, of course, you can just use regular salt and freshly ground black pepper in place of the chef’s mix listed in the ingredients.

This recipe was featured as part of our Tailgating Recipes photo gallery.

See more camping recipes.

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Instructions

Before you leave home:
  1. 1
    Make the dipping sauce by placing all sauce ingredients in a small mixing bowl and stirring until well combined. Transfer to a small, airtight plastic container.

At the campsite:

  1. 1
    Build a hot campfire and place a grilling rack over it. Toss green beans with oil and season well with salt and pepper mix. Place beans in a large grilling basket with a handle and set the basket on the grilling rack.
  2. 2
    Cook until beans are charred and blistered on the bottom, then flip the basket to char the other side, about 3 to 5 minutes per side depending on your fire’s heat.
  3. 3
    Transfer charred green beans to a platter and serve with Cajun dipping sauce.
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