Dip these irresistible Crunchy Blackened Green Beans into my Roasted Garlic Remoulade Dip with Bread & Butter Pickles!
CRUNCH- FLAVOR + EASE… one of my favorite veggie dishes to make!

Makes an interesting Side-Dish for your Thanksgiving Table too!

Use any fresh beans you like – Green Beans and or Yellow Wax Beans… or a combination as I did

So Simple!!

• Trim Beans (I used some Yellow Wax Beans too!) 
• Coat with 1 tablespoon of neutral oil
• Add Cajun Seasonings, Cornmeal and Salt (my Cajun Seasoning is salt-free.)

Why I LOVE Skillet Blackened Beans and you will too:

• They are stir-fried in a minimal amount of oil – light & crispy in a cast iron pan (the one I use)

• Yes – CRISPY, yet tender inside

• They take only minutes to prepare!

• Real crowd pleasers!!

• My Roasted Garlic Remoulade Dip with Bread & Butter Pickles is the PERFECT dip!

• I like them a little spicy… you control the seasoning

• METHOD: Add oil, cornmeal & salt-free cajun seasoning  & sea salt – mix in to green beans. Heat a cast iron skillet (turn on exhaust fan!) and blacken the beans in the skillet – dip into my Remoulade Dip & devour

The most flavorful Cajun Seasoning Blend with a nice spicy kick!
See the important ingredients that make it special.
Salt-free ~ add salt when needed.

The Method:

• Trim Beans
• Coat with 1 tablespoon of neutral oil
• Add Cajun Seasonings, Cornmeal and Salt (my Cajun Seasoning is salt-free.) Mix in well
  
• Heat up your cast iron skillet on high heat
• Add the coated beans, let blacken, then stir up
• They are done in minutes! 
• Serve with my creamy Remoulade Dip

Enjoy,
Karen

Recipe: Roasted Garlic Remoulade Dip with Bread & Butter Pickles
Recipe: Karen’s Best Cajun Seasoning Blend (it’s salt-free)

This is THE Cast Iron Pan I love & use! 

Skillet Stir-Fried Blackened Green Beans

Dip these irresistible Crunchy Blackened Green Beans into my Roasted Garlic Remoulade Dip with Bread & Butter Pickles!CRUNCH- FLAVOR + EASE... one of my favorite veggie dishes to make!

Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 13 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 1/4 pounds green beans can use part wax beans, ends trimmed, wahed and dried well (about 4 cups)
• 1 tablespoon neutral oil*
• 2 1/2 teaspoons salt-free cajun seasoning as spicy as you like
• 2 teaspoons cornmeal medium grind; preferably organic,non gmo
• 1/4 teaspoon sea salt or to taste
• 1 recipe Roasted Garlic Remoulade Dip with Bread & Butter Pickles (see recipe)

Instructions

• Make Roasted Garlic Remoulade Dip with Bread & Butter Pickles
• Place well dried beans in a large bowl. Add the oil, cajun seasonings, cornmeal and salt, and mix well until all are the beans are coated.
• Heat a cast iron over high heat. Turn on exhaust fan. When the pan is very hot and smoking, add half the beans in a single layer. Do not stir, let sizzle and start to blacken.
• When smoking and started to blacken (check one) stir until blackened mostly all ove - but still crisp- tender, about 4 minutes.
• Remove to a large plate. Carefully wipe out any seasoning in the pan, and repeat with the rest of the beans. Taste for salt. Serve immediately with Remoulade Sauce for dipping.

Notes

* With concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed." Such as safflower oil. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: side vegetable, vegetable

CUISINE: American

KEYWORDS: blackened green beans, Remoulade Dip with Pickles, Roasted Garlic Remoulade Dip

Nutrition Facts

Skillet Stir-Fried Blackened Green Beans

Amount per Serving

Calories

82

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.4

g

3

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Sodium

 

174

mg

8

%

Potassium

 

327

mg

9

%

Carbohydrates

 

11

g

4

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

3

g

6

%

Vitamin A

 

1349

IU

27

%

Vitamin C

 

17

mg

21

%

Calcium

 

57

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.