MAGIC GRILLED BEANS

PG tested

2 dried chiles or a generous pinch of chile powder or flakes

8 garlic cloves, smashed ¾ teaspoon black pepper 1 teaspoon dried marjoram or oregano ⅓ cup olive oil 2 tablespoons lemon juice

1 teaspoon maple syrup Pinch of salt (more to taste)

1½ pounds green or yellow (or both) pole beans

Combine chiles, garlic cloves, black pepper, marjoram and olive oil in a sauce pan over medium heat. Cook the mixture for 6-8 minutes or until the garlic turns crispy brown. It’s important for the garlic to turn; it will seem like it has been on the flame too long, but wait it out.

Remove from heat and add lemon juice, maple syrup and salt to taste. Set aside.

Snap the tops off of the beans, rinse in cold water and place on grill across the grate without drying them off. That’s right, put them right onto the grill naked, without any oil coating.

Grill over high heat for 810 minutes, carefully nudging them midway. (You can also add water-dunked naked scallions at the same time and they will be ready with the beans.) The beans should be charred but crisp. If all goes well, they’ll have pretty char marks lining their length.

Transfer beans to a bowl and drizzle half the garlicky oil herb mixture over them immediately. Toss the grilled beans so that they are thoroughly coated. Check for salt levels and add more of the oil, if desired. Or you can save the second half for the next time the grill is fired up. I also like to drizzle the oil through rice, and serve the beans on top.

These beans are great as a cookout side with corn, potatoes and the grilled protein of your choice.