Maple smoked green beans with a citrusy maple mustard glaze and dotted with bacon and onion is perfect for a holiday green bean side dish and yummy enough for a back porch grilling party. Because of its popularity don’t be timid when serving it as an appetizer, the smoky grilled green beans love to show off they are that good!

This recipe was originally published on GrillingGrandma.com

SERVINGS:6 - 8

PREP TIME: 15 minutes

COOK TIME: 45 minutes

Equipment: Western Maple BBQ Smoking Chips, gas grill, smoker box (or foil) for smoking chips, grill-safe rimmed pan

Ingredients

2 pounds French Green Beans, Haricot Vert

12 oz sliced bacon

Maple Mustard Glaze:

1/4 cup pure maple syrup

3 tablespoons fresh lime juice

1/2 to 1 teaspoon Sriracha style sauce

2 tablespoons soft salted butter

1/4 to 1/2 teaspoon Jack Daniel's® Steak Seasoning

Instructions

Step 1. Cut the tips off of the green beans, if needed. 

Step 2. Fill a large pasta pot with about 4 quarts of water. Add 1 tablespoon of salt and 1 teaspoon of granulated sugar to the water, and bring to a boil. 

Step 3. Carefully lower green beans into the boiling water, and cook for 3 minutes. In a colander, drain the blanched green beans then transfer to a boil of ice water to stop the cooking process. 

Step 4. In a colander, drain the ice water from green beans. Set the par-cooked green beans aside until the bacon has been cooked and crumbled. 

Step 5: Use 2 cups of Western Maple BBQ Smoking Chips to fill a smoker box or make a perforated foil packet. Place the smoking chip vessel over the hottest burner that is the farthest from the grill’s vent. 

Step 6: Cut 12-ounces of bacon slices crosswise in half. Arrange bacon slices on a rimmed cast iron griddle or pan, and place in the center of the grill. Turn the gas grill on to direct 375°F heat. Close the grill’s lid, and set a timer for 15 minutes, then take a peek.

Step 7: Grill the bacon until crispy, 20-25 minutes, stirring and removing smaller slices as needed. Remove the crisp bacon from the grill and pat with a paper towel. Crumble bacon in large 1/4-inch to 1/2-inch pieces, and set aside.

Step 8: Add the prepared green beans to the bacon fat in the rimmed pan, and stir to coat. Close the lid and smoke the green beans for 10 minutes. Add the maple mustard glaze, and crumbled bacon and stir to coat the green beans. Close the grill’s lid and smoke and roast green beans for 10 minutes or until desired doneness. 

Note: 

Store any leftover smoky maple green beans in an airtight container and place in the refrigerator for up to 3 days.

The Green Beans and the Maple Mustard Glaze can be blanched 2 days in advance. And if you really need a time saver on serving day, simply prepare bacon crumbles ahead of time and save the bacon fat. On serving day, heat the bacon fat in the rimmed pan on the grill, add the green beans, glaze, and bacon and smoke for 20 minutes at no higher than 375°F degrees.