Don’t you hate it when people say stuff like, “You don’t even feel like you’re dieting!” and then they share a dish that is clearly diet food? Like last week there was this guy on the internet who was all, “I’m gonna start losing weight, and I’m not going to eat diet foods.” But I hear that today he’s sharing some recipe about green bean fries. Psh, yeah right dude. Fries are made from russet potatoes only, and cooked by submerging in piping hot oil. Salted, maybe cheese and chili on top. Nada mas.
Ok fine, that dude is me, and yes I’m sharing a recipe for green bean fries. And they aren’t even fried – they’re grilled. So they’re like… green bean grills… er something. You know what, whatever, I don’t care because I am flat out serious when I say, I would eat these things any time, anywhere. I honestly didn’t think they would be this good, but the flavor of the fresh beans, grilled so simply, and paired with the spicy mayo, was out of this world and took me less than 10 minutes start to finish. They are the perfect appetizer or snack, and anyone would like them. Even Greta got in on the action. Here’s how it’s done.
First make the mayo. Super simple – mix this stuff:
1/3 cup mayo
2 tsp Sriracha
2 tsp barbecue sauce (I used Stubbs)
1 tsp lemon juice
1 tsp honey
Set that business aside and deal with the beans. Here’s what you need:
1 lb fresh green beans, stem ends snapped off, washed and patted dry
1 Tbsp olive oil
First, kick your grill on maximum grilling power, and let that sucker heat up. Super hot. Put your prepped beans in a zip top bag with the oil, pinch of salt and a couple grinds of black pepper. Shake that up until the beans are decently coated with the oil. Once your grill is piping hot, carefully lay the beans crosswise so they don’t fall through the grates. You can also put a cooling rack over your grill grate (like this one) and let that heat up, then just dump the beans on that. Should prevent them from falling through, but you want to make sure you have a cooling rack that can handle the heat. You want the heat to be really high because you want to get some blackening on the outside, but still have a little crunch on the inside. Serve hot and enjoy the heck outta them.
So thar she blows. We dominated a bunch of these over the weekend and I’m hoping to make some more one night this week. Hopefully you caught my first weigh in on instagram this morning, but if not feel free to join me on my little experiment. Long way to go, but if I can eat like this, then I think I’ll make it. Cheers, friends.