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blackened green beans sitting on top of cheesy grits in a serving bowl

Blackened Green Beans and Grits

Skillet charred green beans are coated in a spicy blackened seasoning and served on top of cheesy grits!
Course Main Course, Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 560kcal


For the cheesy grits

For the green beans


  • Combine the milk and water in a saucepan and bring to a boil. Stir in the grits, and reduce heat to low. Cover, and cook for 20 to 30 minutes until thickened and creamy. Stir the grits occasionally while cooking. When the grits are finished, stir in the cheddar cheese until melted.
  • In the meantime, prepare the blackened seasoning by combining the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, pepper, and salt. Add the olive oil to a mixing bowl and whisk in the blackened seasoning. Put the green beans in the bowl and toss until well-coated.
  • Heat a large cast iron or other skillet over medium-high heat. Add the green beans, and cook for 10 to 15 minutes, stirring occasionally, until blackened and tender.
  • Serve the green beans on a pile of cheesy grits, and dig in!


  • For a milder seasoning, omit the cayenne pepper and cut back on the paprika.
  • Serve as a main dish or side to seafood and meat.
  • This dish is best enjoyed right away. Leftovers will keep in the fridge for up to a few days, but they don't reheat that well.
  • To make vegan, omit the milk and cheese and cook the grits in water or plant-based milk.


Serving: 1serving | Calories: 560kcal | Carbohydrates: 47g | Protein: 17g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 41mg | Sodium: 387mg | Potassium: 517mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1923IU | Vitamin C: 14mg | Calcium: 395mg | Iron: 2mg