Charred Nebraska Green Beans with Almonds

Introduction

Charred green beans never tasted this good. With the power and precision of the Arteflame grill, we're taking farm-fresh Nebraska green beans and turning them into a smoky, garlicky, almond-topped masterpiece—all without using any pans or lids. By cooking directly on the solid steel flat cooktop, you get exceptional caramelization without burning. This perfect side dish is fast, flavorful, and grills up beautifully alongside your main course.

Ingredients

• 1 lb fresh Nebraska green beans, trimmed
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/3 cup sliced almonds
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp lemon zest (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire build; the grill will be ready to cook in about 20 minutes.

Step 2: Prep the Green Beans

1. Rinse and trim the green beans.
2. Pat them dry to avoid excess moisture, which helps with better charring.

Step 3: Cook the Beans

1. Place the beans close to the center of the cooktop griddle where it’s hottest, but not directly on the grill grate.
2. Add the butter near the beans and let it melt and sizzle.
3. Toss the green beans in the melted butter and let them char slightly, turning occasionally for even cooking—about 6–8 minutes.

Step 4: Add the Garlic and Almonds

1. Once the beans are evenly charred, move them slightly outward on the griddle to a medium heat zone.
2. Stir in the minced garlic and sliced almonds. Let them toast with the beans for about 2–3 minutes, stirring occasionally to avoid burning.
3. Season with salt, pepper, and a touch of lemon zest if desired.

Step 5: Serve

1. Remove from the griddle using tongs or a spatula.
2. Transfer to a platter and serve warm straight from your grill to the table.

Tips

• Place the beans near the center for a deeper char, or toward the edge for slower cooking.
• Butter enhances flavor and browning; avoid olive oil for this recipe.
• Char in batches if needed, but the Arteflame is large enough to grill it all at once.
• Fresh green beans work best – avoid canned or frozen for optimal texture.

Variations

1. Spicy Garlic Beans: Add 1/2 tsp crushed red pepper flakes when adding the garlic for a spicy kick.
2. Citrus Herb Beans: Sprinkle the finished dish with fresh chopped parsley and a squeeze of lemon juice.
3. Bacon Almond Beans: Add cooked, crumbled bacon during the final 2 minutes of crisping with almonds.
4. Asian-Style Beans: Use toasted sesame seeds instead of almonds, and a splash of soy sauce during the last minute of cooking.
5. Parmesan & Almond Beans: Grate fresh Parmesan over the beans just after removing them from the grill for a nutty, cheesy finish.

Best pairings

• Reverse-seared ribeye steak grilled at 1,000F on the center grate
• Grilled chicken thighs with a honey-mustard glaze
• Arteflame rotisserie pork loin with rosemary and garlic
• Grilled sweet corn with butter and sea salt
• A dry Riesling or Sauvignon Blanc for wine lovers

Conclusion

Charred on the outside, tender on the inside, and bursting with flavor—these green beans make grilling vegetables just as exciting as grilling steak. The Arteflame grill's flat top gives you perfect control and delicious results every time.