Blackened Green Beans

By: Marge Perry & David Bonom

  • Yield:

    4-6 servings

  • Course:

    Side Dish


1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound 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 Farberware 10-Inch Deep 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.