Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 107 :: SHOULDERS AND BUTTS
GRILLED LONG BEANS
Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 2008)
Method: Direct Grilling
Advance
Preparation: 
Category: Vegetarian
Directions:
1 pound long beans (see Note) or green beans
2 tablespoons sesame oil
Salt and freshly ground black pepper, to taste
1 tablespoon sesame seeds, toasted

Preheat the grill to high. Bring a large pot of salted water to a boil and cook the beans until crisp-tender, about 3 minutes. Refresh in a bowl of ice water and drain well. Cut each bean into 8- to 9-inch lengths and tie each into a loose knot (see Note). Let dry on paper towels

When ready to grill, preheat a vegetable grate (if using) for 5 minutes. Brush the knotted beans with sesame oil and sprinkle with salt and pepper. Arrange on the hot grate and grill, turning with tongs, until nicely browned, 4 to 6 minutes in all. Transfer the long beans to plates or a platter, sprinkle with the sesame seeds, and serve immediately. (Optional serving idea: Tie bundles of beans together with blanched scallion greens.)
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