Grill Blistered Green Beans Topped with Garlic, Red Pepper Flakes, and Capers

Hienie’s Market had fresh green beans and I bought a pound. I was considering how to cook them without heating up the house, when I ran across a recipe from Bon Appetit https://www.bonappetit.com/recipe/blistered-green-beans-with-garlic. It sounded delicious, but I didn’t want to cook it on the stove, so I took it to the grill.

Bruce and I ate all of the beans for supper, and Bruce was looking for more!

Serves 2 to 4

Ingredients

1 pound of fresh green bean
4 large mushrooms
1/3 cup of olive oil
1 teaspoon coarse sea salt or kosher salt
6 large cloves of garlic
1 teaspoon of red pepper flakes (less if you don’t like spice)
2 teaspoons of capers

Tools:

Grill, large skillet, small skillet, tongs

Instructions

If using a gas grill turn it to high. If using a charcoal grill, set it up.
Put 2 tablespoons of the olive oil in the large skillet and the rest of the oil in the small skillet
Peel and thinly slice the garlic. Add it to the small skillet and add the red pepper flakes and capers to the small skillet.
Put the small skillet with the olive oil and garlic, red pepper flakes, and capers onto the stove on low heat. This take a long time to cook, so it should be done first. It will be ready when the garlic is slightly brown and crispy.
Wash and snap the beans, removing the stem end of the bean. Pat the beans dry with a kitchen towel or paper towels
Brush or wash the mushrooms and dry them. Slice the mushrooms.
Toss the green bean and mushrooms in the large skillet so the olive oil covers the beans using the tongs or your hands.Q Sprinkle with the salt
Put the large skillet with beans and mushrooms on the grill. Turn the gas grill down to medium. If using a charcoal grill, you should be able to hold your hand over the coals for 3 seconds. Put the lid on the grill
When the beans brown on the skillet side down, toss them with your tongs. This takes about 5 minutes. Make sure to have the mushrooms on the bottom of the skillet. Make sure to put the lid on the grill.
Check on the garlic, you may want to stir it so it browns evenly.
Check on the beans in 3 minutes, you may want to toss them one more time, depending on how blistered you want them.
Remove the beans from the grill and put the hot skillet on a heat resistance surface.
Using the tongs, remove the beans to a serving platter or plate them on individual plates.
Spoon the garlic, red pepper flakes, capers, and oil over the green beans and mushrooms.

Notes:

Do not use a non-stick skillet on the grill.

Cast iron works great for this recipe.