Runner beans charred over high heat until blistered and just tender, tossed with garlic, olive oil, and salt. A fast summer side from the garden to the grill.
smokeandsoil.com/recipes/charred-runner-beans-with-garlic
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 cosmetic — it's structural, adding bitterness to balance the natural sweetness underneath. With runner beans, this interplay of flavours is especially rewarding. The beans’ crisp texture softens just enough under the grill, while the smoky char adds depth that elevates them beyond a simple side.
Garlic plays a subtle but important role here, its pungency mellowing as it cooks and infusing the beans with a gentle savoury note. A light drizzle of rapeseed and olive oil ensures the beans don’t dry out and encourages an even char without overpowering their fresh, seasonal character. A squeeze of lemon juice at the end lifts the dish with a clean, bright acidity that cuts through the richness.
Cooking over direct heat on a two-zone setup allows precise control, letting you achieve that perfect balance between char and tenderness without burning. This recipe embraces the simplicity and honesty of clean whole-food cooking over fire, making it an everyday BBQ dish that honours homegrown ingredients and the craft of fire-cooking.
Ingredients
topped and tailed
finely minced
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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Prepare the Grill for High Heat
Set up the Weber Master-Touch for direct, high-heat cooking. Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over (grey and glowing), pour them onto one side of the charcoal grate to create a two-zone fire. Place the cooking grate on the grill and allow it to preheat for 10 minutes, aiming for a surface temperature of approximately 230°C (450°F) over the direct heat zone.
Season the Beans
In a large metal bowl, toss the prepared runner beans with the rapeseed oil, sea salt, and black pepper. Ensure the beans are evenly coated. The oil helps to promote the char and prevents sticking.
Char the Beans
Place the seasoned beans directly over the high-heat zone. If using a grilling basket, spread the beans in a single layer. Close the lid to retain heat and smoke. Cook for 6 to 8 minutes, turning the beans every 2 minutes with tongs. The goal is to achieve significant blistering and charring on the skin—a dark, almost black colour in places—while maintaining a slight bite (al dente) in the centre.
Finish and Dress
Once charred, immediately remove the beans from the grill and return them to the metal bowl. Add the minced garlic, lemon juice, and extra virgin olive oil. Toss vigorously for 30 seconds. The residual heat of the beans will gently cook the raw garlic, releasing its aroma without burning it. Serve immediately.
Finish and Dress
Once charred, immediately remove the beans from the grill and return them to the metal bowl. Add the minced garlic, lemon juice, and extra virgin olive oil. Toss vigorously for 30 seconds. The residual heat of the beans will gently cook the raw garlic, releasing its aroma without burning it. 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
tool
Mixing bowls are a fundamental yet often overlooked tool in any BBQ or fire-cooking setup. They are essential for quick, efficient prep work, allowing you to combine ingredients, whisk dressings, and marinate proteins with ease. At Smoke & Soil, we value simplicity and functionality, and a good set of mixing bowls fits perfectly into that ethos. They enable you to work cleanly and effectively, helping you to focus on quality ingredients and straightforward techniques rather than fuss. Choosing the right mixing bowls matters. Stainless steel and glass are the best options as they do not retain odours or stains, and they handle acidic ingredients without issue. Plastic bowls may seem convenient but they can absorb oils and smells, which compromises flavour and cleanliness. Having a nesting set in small, medium, and large sizes covers all prep needs from emulsifying dressings to tossing slaws and marinating larger cuts of meat. Practicality is key. Avoid bowls that are too small as this leads to splashing and poor emulsification. Also, never stack wet bowls as trapped moisture can cause rust or bacterial growth. Dry them thoroughly before nesting and store them in a dry place. This simple attention to detail extends the life of your bowls and keeps your prep area hygienic and efficient.
Written by
L Field
