Grilled green beans with spicy peanut-harissa sauce

To be honest, I'm not crazy about green beans, at least not when they're overcooked, mushy and limp. However, this is the summer of "if it's green, I'm grilling it," so it seemed only fair that I test out green beans on the grill last week.

Who knew that grilled beans would stay fresh and still crispy, with just a hint of smoke from the grill? And they made perfect dippers for a spicy peanut-harissa sauce that also would be great with steak or slices of toasted bread. If you haven't tried green beans on the grill, I urge you to get out a grill basket and give it a try. You can make these beans on the panini press, too. I promise that once you cook beans this way, you will want to scoop up all the beans you find at the farmers market.

Grilled green beans with spicy peanut-harissa sauce {vegan, gluten-free}

From the pantry, you'll need: smooth peanut butter, harissa, agave nectar, lime, fresh black pepper.

Serves 4; can be multiplied.

Ingredients

1/3 cup smooth peanut butter
1 tsp harissa paste
1/2 tsp agave nectar
Juice of 1/2 lime (or more, to taste)
Pinch of fresh black pepper
16 oz green beans, tips and tails trimmed

Directions

In a small bowl, whisk together the peanut butter, harissa, agave, lime juice and black pepper, until the mixture is smooth. Set aside.

Lightly oil a panini press or grill. Place the green beans on the hot press/grill, and cook for 2 minutes, until the beans are still crispy but have grill marks.

Serve the beans hot or cold, with the peanut butter dipping sauce.

[Printer-friendly recipe.]

More green beans:
Moroccan green beans with lemon-cumin vinaigrette, from The Perfect Pantry
Green beans with lemon-dill yogurt sauce, from The Perfect Pantry
Green bean and shiitake mushroom stir-fry, from Steamy Kitchen
Loaded skillet toasted green beans, from How Sweet It Is

Grilled green beans with spicy peanut-harissa sauce {vegan, gluten-free}

From the pantry, you'll need: smooth peanut butter, harissa, agave nectar, lime, fresh black pepper.

Serves 4; can be multiplied.

Ingredients

1/3 cup smooth peanut butter
1 tsp harissa paste
1/2 tsp agave nectar
Juice of 1/2 lime (or more, to taste)
Pinch of fresh black pepper
16 oz green beans, tips and tails trimmed

Directions

In a small bowl, whisk together the peanut butter, harissa, agave, lime juice and black pepper, until the mixture is smooth. Set aside.

Lightly oil a panini press or grill. Place the green beans on the hot press/grill, and cook for 2 minutes, until the beans are still crispy but have grill marks.

Serve the beans hot or cold, with the peanut butter dipping sauce.

[Printer-friendly recipe.]

More green beans:
Moroccan green beans with lemon-cumin vinaigrette, from The Perfect Pantry
Green beans with lemon-dill yogurt sauce, from The Perfect Pantry
Green bean and shiitake mushroom stir-fry, from Steamy Kitchen
Loaded skillet toasted green beans, from How Sweet It Is

Comments

I just got green beans in my CSA and was not inspired. Well, now I am!! Will grill them up tonight. If I don't make it to the store for harissa paste can you suggest a substitute? Thanks!

Janice, how about Thai red curry paste?

I don't have harissa in my fridge but I'm going to try Siracha which I do.. My garden is still putting out green beans so I'll let you know how it goes.

Cousin, Sriracha makes everything taste great! Add a bit of smoked paprika to get closer to the harissa taste.

I really have to make these beans and the sauce too!

Kalyn, so simple, but such great flavor!