Blackened Green Beans
Fresh green beans blistered in a hot cast iron skillet, then seasoned with garlic, onions, butter, and cajun blackening seasoning. These blackened green beans are easy to make with minimal prep time. Ready in 20 minutes!
Cajun Blistered Green Beans
You may have tried steamed or sautéed green beans. You might have even roasted them like in Roasted Green Beans and Carrots or Roasted Green Beans and Brussels Sprouts, but have you tried blackened green beans?
This is my new favorite green beans recipe! Green beans are blistered in a hot cast iron skillet, then tossed with butter and blackening seasoning. Blackening is a technique usually applied to proteins, like Blackened Chicken or Blackened Salmon, but you can use it on vegetables too for a delicious side dish!
If you like blackened green beans, try Blackened Corn!
Why you’ll love this recipe
TL:DR: Blistered green beans tossed in a cajun blackening seasoning. An easy recipe that packs in so much flavor in minimal time. Quick enough for a weeknight meal.
Lauren’s Take: This is a quick stove top side dish recipe, perfect for when your main course is using space in the oven! I love it paired with Baked Blackened Salmon and mashed potatoes.
Taste: Mildly spicy and garlicky with a buttery savory flavor.
Texture: Green beans are tender, but still have a crispness to their bite. Onions are soft and melt-in-your-mouth.
Time: Ready in 20 minutes!
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Fresh green beans – It is best to use fresh green beans for this recipe. Canned or frozen green beans won’t blister like fresh ones will.
- Avocado oil – I use avocado anytime I am cooking with a very high heat, like most of my blackened recipes, since avocado oil has a high smoke point. You can substitute for olive oil.
- Yellow onion – You can substitute for sweet onion, white onion, shallot, or red onion.
- Garlic – Use fresh garlic! It is so much more flavorful than the jarred kind.
- Blackening seasoning – A Cajun spice blend with cayenne pepper, black pepper, onion and garlic powder, and other spices and dried herbs. You can purchase blackening seasoning in the spice aisle of the grocery store, but I highly recommend you make your own homemade blackening seasoning! Homemade has less salt, but way more flavor. You can substitute for Cajun seasoning if needed.
Equipment needed
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Buy Now → How to Make Blistered Green Beans
Step One: Prep
Wash and completely dry green beans. Chop into bite size pieces.
Step Two: Blister
Add oil to a HOT skillet, then add green beans. Leave undisturbed until blackened on one side.
Step Three: Sauté
Turn heat down lower. Add in onions to sauté, then add in garlic.
Step Four: Finish
Add in butter and blackening seasoning. Toss to coat. Serve topped with parsley and a squeeze of lemon.
Expert Tips for Blackened Green Beans
- Adjust the spice. This recipe is only mildly spicy, but if you don’t like spice, use less or omit the cayenne pepper in your blackening seasoning.
- Big skillet. For best results, use a large skillet so the green beans have more surface area available to get blackened.
- HOT pan. Make sure your skillet is fully heated before adding the green beans so they can become blackened and blistered.
- NO moisture. Dry green beans thoroughly with paper towels before adding to the hot pan, or moisture will cause the oil to splatter.
Storage & make ahead
How to store leftovers: Store leftover blackened green beans in the refrigerator in an airtight container for 3-4 days.
How to freeze: Do not freeze this recipe.
How to reheat: Reheat green beans in the microwave until warmed, or back in a skillet over medium heat until warmed through.
Make ahead: You can prepare blackening seasoning days or weeks in advance. Wash, dry, and trim green beans 1 day in advance. Make the rest of the recipe fresh.
What to Serve With Blackened Green Beans
Since this recipe is made on the stove top, it’s the perfect side dish for an oven baked main course. I like serving this dish with Baked Blackened Salmon or Cajun Crab Stuffed Salmon, both are made in the oven!
If you want poultry instead, pair blackened green beans with Dutch Oven Turkey Breast or Blackened Chicken Breast. Cast Iron Pork Tenderloin is also a great idea (and easy).
Here are some other main dish ideas!
- Easy Oven Baked Blackened Salmon
- Blackened Cod with Tomato Corn Salsa
- Blackened Cast Iron Pork Tenderloin
- Blackened Chicken Breast
Frequently Asked Questions
No, it is not necessary to blanch or boil green beans before sautéing them. The high heat needed to blister the green beans will also make them perfectly cooked, but still keep a firm texture.
No, blackened food does not mean burnt. Blackening refers to the cooking technique of coating foods in a blackening spice mix, then searing at a high heat to achieve a flavorful blackened crust.
Green beans pair well with the flavors of onions, garlic, basil, parsley, thyme, tomatoes, soy sauce, sesame oil, and bacon. I like using cajun seasoning or blackening seasoning on them for extra flavor.
More Recipes
More Blackened Recipes
More Side Dishes
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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Cajun Blackened Green Beans Recipe
Ingredients
- 1 pound fresh green beans trimmed and cut into 2 inch pieces
- 1 tablespoon avocado oil
- ⅓ cup finely chopped yellow onion
- 2 cloves garlic minced
- 2 teaspoons blackening seasoning
- 1 tablespoon unsalted butter
- Lemon optional
- Parsley optional
Instructions
- PREP: Wash and trim green beans. Dry thoroughly. Heat a cast skillet over medium-high heat for a few minutes.
- BLISTER: Add oil to the skillet and swirl to coat. Add in green beans and spread out evenly, in a single layer if possible. Do not disturb the pan for at least 3 minutes. Once undersides start to blacken, flip green beans over. Cook for about 10 minutes total until all green beans are blackened and tender, but not limp.
- SAUTÉ: Turn heat down to medium, and onions and mix. Sauté for about 2-3 minutes until onions are softened, stirring occasionally. Add in garlic and stir. Cook for about 1 minute until garlic is fragrant.
- FINISH: Add in butter to melt and blackening seasoning. Toss to mix with green beans. Taste and add salt if needed.
- SERVE: Serve warm with a squeeze of lemon juice. Option to top with parsley.
Notes
- Substitute yellow onion for sweet, white, or red onion.
- Don’t use frozen or canned green beans.
- Make sure your skillet is fully heated before adding the green beans.
- Dry green beans thoroughly before adding to the hot pan, or moisture will cause the oil to splatter.
- Store leftovers in the refrigerator in an airtight container for 3-4 days.
- Do not freeze this recipe.
- Reheat green beans in the microwave until warmed, or back in a skillet over medium heat until warmed through.
- Make ahead: You can prepare blackening seasoning days or weeks in advance. Wash, dry, and trim green beans 1 day in advance. Make the rest of the recipe fresh.
