Blackened Green Beans: 2016 TSA Share Recipe



  • 2 pounds fresh green beans, stems picked off
  • 2 tablespoons safflower, sunflower or corn oil
  • 1 1/2 teaspoons cayenne
  • 4 teaspoons chili powder
  • 3 teaspoons cornmeal
  • 1 teaspoon dry oregano
  • 1 teaspoon dried thyme
  • 3 teaspoons kosher salt
  • 3 teaspoons finely ground black pepper
  • 1 1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons garlic powder


Serves 4

Mix all seasonings in a bowl. Preheat cast iron pan or heavy wok over high heat until white hot, about 8-10 minutes. Plunge the beans into the stock pot of rapidly boiling water for about 30 seconds or until bright green. Drain. Place the beans into a large work bowl; coat evenly with the oil. Sprinkle all of the seasoning over the beans and coat evenly. Drop the beans into a hot pan (can work in batches, but don’t overload the pan). Move the beans around with the tongs to spread the spices evenly for about 1-2 minutes.