I’m so happy about this recipe. Here’s why: the preparation is extremely quick and easy – and fresh, healthy green beans are transformed into an addictive, sumptuous treat. I love to serve these as an appetizer with lemon aioli dipping sauce. But they are also good enough to stand on their own as a simple side dish.
The inspiration for this dish comes from my research into Indonesian cuisine, where Satay – also know as Sate – is perhaps the most famous spice mixture, and where grilling is among the most popular cooking techniques. Traditional Satay is a dish consisting of skewered and grilled meat or poultry. The spice mix varies, but its signature yellow color comes from ground turmeric root.
This mix of spices – though intended for beef, pork, fish and chicken – works incredibly well on green beans.
I recommend using a vegetable grill rack, if you have one. I’ve tried putting the beans directly on the grill. The result is just as good, except you will inevitably lose some beans through the grates, no matter how careful you are.
The lemony aioli is the perfect creamy, tangy compliment to the richly spiced, caramelized green beans.
- Lemon aioli
- ⅓ cup mayonnaise (I like Hellmans best)
- ⅓ cup lowfat greek yogurt
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon finely minced garlic or 1 garlic clove, pressed
- ¼ teaspoon salt
- 2 teaspoons of slivered basil or mint (optional)
- Indonesian spice mix
- 1 tablespoon turmeric powder
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground coriander
- 2 pounds green beans, washed, root ends trimmed off
- 2 tablespoons vegetable oil
- Lemon Aioli Mix all of the ingredients in a small bowl. Cover and store in the fridge for up to 3 days.
- Indonesian Spice Mix Mix all spices in a small bowl, set aside
- Beans Heat the grill to high. If using a vegetable grill rack, place it on the grill to preheat it. Toss the green beans with oil, to coat. Sprinkle the spice mix over the beans and toss to coat evenly. When the grill is hot, put the beans into the grill rack. (Alternatively, if you don’t have a grill rack, you can cook the beans directly on the grill by carefully placing them perpendicular to the grates and using care when flipping them so they don’t fall through.) Close the grill and cook the beans for 6 minutes, undisturbed. Open the grill and toss the beans. Cover and cook for another 5 minutes. Toss again. Close and cook for a final 5 minutes. Remove beans and mound them onto a platter or serving bowl.
- Serve them warm or at room temperature with lemon aioli dipping sauce.