It’s not quite the start of summer, but the weather in Charlotte has been beautiful this week! In preparation for the upcoming summer, Sally and I decided to break out the Weber and try something new. From my tailgating travels and Sally’s recipe development work on The Southern Tailgating Cookbook, we have developed a mantra that anything can be cooked outdoors over hot coals. For today’s exploration, Sally decided to give green beans a chance!
This side dish is incredibly easy to prepare and only takes a few minutes to cook! The buttery sautéed beans pair will with almost any steak, pork, or chicken entrée that you have on your menu. If you are ready to start grilling season, give this a try this weekend!
Grill Sautéed Green Beans with Golden Crumbs
1 1/2 pounds green beans, stemmed
6 Tablespoons unsalted butter
1/4 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup cornbread crumbs (or other fresh bread crumbs)
1. Blanch the green beans in boiling salted water for 2-3 minutes. Drain the beans into a colander. Refresh the beans under cold running water until they return to room temperature. Set beans aside, or refrigerate (up to 24 hours) until ready to prepare the recipe.
2. Put a large metal sauté pan over a grill with medium hot coals (or put on an indoor burner over medium heat). Add the butter. When the butter is melted, add the shallots and garlic. Stir. Cook the shallots and garlic until they begin to soften, about 2 minutes. Add the cornbread crumbs. Cook stirring frequently, until the butter and crumbs begin to turn golden brown. Add the green beans to the sauté pan. Sauté the green beans, stirring frequently, for several minutes until the green beans are heated through. Serve the green beans at once.