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Blackened Green Beans

Blackened Green Beans

While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.



1 teaspoon of paprika
1 teaspoon of chili powder
1/2 teaspoon of dried oregano
1/4 teaspoon of garlic powder
1/2 teaspoon of salt
1/8 teaspoon of cayenne pepper
2 tablespoons of olive oil
1 pound of green beans trimmed


  1. Combine the paprika, chili powder, oregano, garlic powder, salt and cayenne pepper in a small bowl.
  2. Heat the oil in a Circulon Symmetry Chocolate 11-Inch Skillet over medium-high. Add the green beans and cook, tossing occasionally, until slightly blistered and bright green, about 6 minutes. Stir in the paprika mixture and cook, tossing, 30 seconds. Serve hot or room temperature.