Ric Orlando’s blackened string beans
Delicious any time of year, chef Ric Orlando’s blackened string bean recipe makes for great nosh food on its own or is the perfect side dish at a barbecue or holiday party. Mix things up by substituting scapes or yellow wax beans in this recipe. Try adding smoked paprika to give the dish another layer of smokiness, or a touch of curry for a Middle Eastern flare.
Ric Orlando's blackened string beans
- Yield: 8 Servings
- Prep: 20 mins
- Cook: 5 mins
- Ready In: 25 mins
Chef Ric Orlando's blackened string bean recipe makes for great nosh food on its own or is the perfect side dish at a barbecue or holiday party.
- 1 1/2 teaspoons cayenne
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder not granules
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder not flakes
- 1 tablespoon cornmeal
- 1 tablespoon kosher salt
- 1 tablespoon finely ground black pepper
- 2 teaspoons Ancho chili powder
- Combine the spices in a small Tupperware container with a tight-fitting lid.
- Shake well.
- Fill a medium-sized pot three-quarters full with water.
- Bring to a rolling boil.
- Plunge the string beans into the boiling water and cook them for 30 seconds, until they are bright green and still a bit crisp.
- Drain the beans but do not rinse them.
- Place them in a large bowl.
- Add the oil and sprinkle the spices over the beans.
- Toss the beans with a large spoon to coat them evenly with the oil and spices.
- Heat a large thick bottomed skillet to white-hot.
- Dump the beans into the hot skillet (do not overload the skillet - add just enough beans to cover the bottom of the pan.
- Cook the beans in batches if necessary).
- Using tongs, move the beans around to blacken them evenly in the seasoning.
- Be careful not to burn the beans - the idea is to char the spices, not the beans themselves.
- Course: Side Dish