new world home cooking blackened stringbeans
2 pounds fresh stringbeans, stems picked off
1 batch New World Cajun Seasoning (Cage*)
2 TBS safflower, sunflower or corn oil
New World Cajun Seasoning:
1-1/2 tsp. cayenne
4 tsp. ancho chili powder
3 tsp. cornmeal
1 tsp. dried oregano
1 tsp. dry thyme
3 tsp. kosher salt
3 tsp. finely ground black pepper
1-1/2 tsp. onion powder (not flakes)
1-1/2 tsp. garlic powder (not granules)
**Be sure your kitchen is properly ventilated before you attempt to blacken any food indoors. Open the windows and disable the smoke detectors. (Don't forget to hook them back up again afterwards!)
Fill a medium-size pot three quarters full of water. Bring to a rolling boil while you pre-heat a cast iron skillet or heavy wok until very hot, about ten minutes over high heat. Plunge the stringbeans into the boiling water and cook them for 30 seconds, until they turn bright green, forkable, but still a bit crisp. Drain the beans but do not rinse them. Put them into a work bowl big enough to toss them around in. Add the oil and toss to coat, sprinkle the seasoning over the beans and toss to coat evenly.
Dump the beans into the hot skillet. Don't overload the skillet, you may need to do this in batches. Using tongs, move the beans around to blacken them evenly in the seasoning. The idea is to char the spices, not the beans themselves.
Serve on fresh greens with lemon wedges.
* Cage cajun seasoning can be purchased at:
Reprinted with permission from Ric Orlando, New World Home Cooking Co.
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