Blackened Green Beans

By Marge Perry & David Bonom

While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor. 

  • Yield: 4-6 servings
  • Course: Side Dish

All you need for this recipe and more...


1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons olive oil

1 pound green beans, trimmed


1. Combine the paprika, chili powder, oregano, garlic powder, salt and cayenne pepper in a small bowl. 

2. Heat the oil in a large Anolon® Authority 3.5-Quart Covered Casserole over medium-high. Add the green beans and cook, tossing occasionally, until slightly blistered and bright green, about 6 minutes. Stir in the paprika mixture and cook, tossing, 30 seconds. Serve hot or room temperature.