Fire-Charred Green Beans with Cajun Dipping Sauce Recipe
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.
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.
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
- 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:
- 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.
- 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.
- Transfer charred green beans to a platter and serve with Cajun dipping sauce.