Fine green beans tossed in oil, charred over high heat until blistered and lightly smoky, finished with lemon juice and flaky salt. Simple, fast, and vibrant.
smokeandsoil.com/recipes/charred-green-beans-with-lemon
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn’t just cosmetic — it’s structural, adding a touch of bitterness that balances the natural sweetness of fine green beans. When cooked over a hot cast iron griddle, the beans develop a smoky depth that elevates their fresh, grassy notes without overpowering them.
Using rapeseed oil keeps the cooking clean and light, while a squeeze of bright lemon cuts through the charred flavour, adding freshness and a subtle acidity. A pinch of chilli brings a gentle warmth that lingers without dominating the dish. This combination, cooked simply over fire or on a BBQ, highlights the ingredient’s natural qualities and keeps things straightforward.
This recipe works because it respects the ingredient and the method. The cast iron griddle creates even, intense heat, allowing the beans to blister and char in just the right way. The result is a side that feels both rustic and refined — perfect for everyday BBQ cooking where the focus is on clean, whole food and technique rather than fuss.
Ingredients
trimmed
zest and juice
for heat)
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Establish High Heat
Prepare the Weber Master-Touch for a direct, high-heat cook. Fill a chimney starter with briquettes and light. Once fully ashed over (approx. 20 minutes), spread them evenly across the charcoal grate. Place the cooking grate and close the lid for 5 minutes to allow the temperature to stabilise between 230°C and 260°C.
Dress the Beans
In the large mixing bowl, toss the trimmed green beans with the rapeseed oil, sea salt, black pepper, and chilli flakes (if using). Ensure the beans are lightly but evenly coated. The oil is crucial for achieving the rapid char without drying out the vegetable.
The Charring Phase
Place the seasoned beans directly onto the hot cast iron griddle or the cooking grate. Close the lid to maintain heat. Cook for a total of 6 to 8 minutes, lifting the lid every 2 minutes to toss the beans with tongs. The goal is to achieve significant blistering and char marks on at least 30% of the surface area. The beans should remain bright green and retain a slight snap (al dente).
Finish and Serve
Immediately transfer the charred beans back to the mixing bowl. Zest the entire lemon directly over the hot beans, then squeeze the juice over them. Toss vigorously to combine. The residual heat will activate the lemon zest’s oils and slightly wilt the beans further. Serve immediately.
Finish and Serve
Immediately transfer the charred beans back to the mixing bowl. Zest the entire lemon directly over the hot beans, then squeeze the juice over them. Toss vigorously to combine. The residual heat will activate the lemon zest’s oils and slightly wilt the beans further. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
cookware
A cast iron griddle is an essential tool for anyone serious about cooking over fire. Its heavy, thick surface holds and distributes heat evenly, making it perfect for cooking foods that benefit from a consistent, flat cooking area. At Smoke & Soil, we value equipment that enhances the natural flavours of homegrown and seasonal ingredients. The griddle fits this ethos perfectly by allowing you to cook everything from breakfast staples to flatbreads with a clean, direct heat that locks in flavour and texture. It is a versatile piece that complements your BBQ setup rather than replacing your main grill. Using a cast iron griddle requires patience and attention to detail. Preheating is crucial: give it at least 10 minutes on medium heat so the entire surface reaches an even temperature. This avoids hot spots and ensures a proper sear rather than uneven cooking. The griddle is ideal for cooking breakfast items like eggs and bacon, toasting flatbreads, or preparing sides such as sautéed greens or mushrooms while your meat rests. Its flat surface means you can cook smaller or delicate items that would otherwise fall through grill grates. The griddle also encourages clean, whole-food cooking. Because it is made from cast iron, it naturally develops a non-stick seasoning over time if cared for properly. This seasoning enhances flavour and prevents sticking without relying on excessive oil or artificial coatings. Cooking on a griddle is straightforward but demands respect for the material: avoid drastic temperature changes and clean it properly after use. When used well, it becomes one of the most reliable and rewarding tools in your BBQ arsenal.
Written by
L Field
