This easy and flavorful Smoked Green Beans recipe is the perfect side to toss on your pellet grill while smoking meats. It takes bland green beans and turns them into a smoky, crispy, slightly charred dish you’ll want to serve with everything from smoked brisket to smoked burgers!
When I fire up the smoker, I’m all about making the most of the space and the smoke. These Traeger green beans are a go-to because they’re no-fuss, super flavorful, and cook right alongside ribs, chicken thighs, or whatever else I’ve got going. Plus, let’s be honest: green beans don’t usually get anyone excited. But once you’ve had them slow-smoked, it's game over. They are also the perfect addition to your Thanksgiving table.
We’ve all had green beans that are steamed, boiled, or sautéed to the point of being forgettable. But smoking them? That’s where the magic happens. Smoking brings out the natural sweetness of green beans while adding a bold, wood-fired flavor you usually only get with meats.
And here’s the kicker—while most smoked green bean recipes lean into bacon (which is great!), this one keeps it simple and versatile. That way, you can customize it for any flavor direction, from sweet and tangy BBQ to spicy Cajun.
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Ingredients You'll Need
- Green Beans: I love using frozen haricots verts, which are French green beans. They’re thinner than the regular kind and have a slightly sweet, delicate flavor. You can definitely use the fresh variant when they’re in season, but to save time and effort, I usually stick with frozen. Any variety will work, just use what you have on hand or enjoy most!
- Onion: Thinly sliced yellow or sweet onion adds natural sweetness and depth of flavor as it caramelizes alongside the green beans.
- Avocado Oil: A high smoke point oil that helps the green beans and onions crisp up and absorb smoky flavor.
- Sea Salt: Enhances the natural flavor of the green beans and balances the sweetness of the onion.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Bacon: Mix in chopped bacon and let it smoke alongside the beans and onions for an extra smoky twist.
- Swap The Oil: For extra richness, swap the avocado oil for ghee or butter.
- Toppings: Once they are done smoking, top with sliced almonds for an extra crunch.
- Spices: Add your favorite spices like garlic powder or red pepper flakes for a different flavor combination.
How To Make Traeger Smoked Green Beans
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your pellet smoker to 225°F. Add the green beans and onions to a cast iron skillet and toss with avocado oil and sea salt until evenly coated.
Step 2. Place the cast iron skillet directly on the grill grates and close the lid to your smoker.
Step 3. After 1 hour, open the lid and toss the haricot verts to ensure even smoking. Close the lid and continue smoking for an additional 30 minutes to an hour, or until the green beans are cooked to your preferred doneness.
Nadia's Expert Tips And Tricks
- Use frozen haricots verts straight from the freezer. No need to thaw them just toss with the oil and seasoning before smoking. They’ll warm up and absorb smoke slowly, which actually helps prevent overcooking.
- Don’t crowd the skillet. Spread the green beans and onions in a single layer. Overcrowding leads to steaming instead of smoking and keeps them from getting that smoky, roasted flavor.
- Adjust cooking time for tenderness. Haricots verts are thinner and cook a little faster than standard green beans. Start checking around the 90-minute mark if you prefer them with some bite.
- Try different wood pellets. Apple, pecan, or cherry gives a mild sweetness that pairs well with veggies. Avoid strong woods like mesquite, as they can overpower the delicate flavor of haricots verts
- Boost flavor with add-ins. Near the end of the cook, toss in a squeeze of lemon, a sprinkle of parmesan, or a pinch of crushed red pepper flakes for a little extra something.
- Use a cast iron skillet or grill-safe pan. It helps retain heat and caramelizes the onions beautifully. Bonus—it makes for an easy transfer straight to the table.
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What To Serve With Smoked Green Beans
- Meat Pairings: Pair with Traeger smoked brisket, pulled pork, Traeger grilled salmon, or Traeger smoked chicken for a full BBQ spread.
- Potato Sides: Serve with smashed potato salad, smoked baked potatoes, or potato salad with spring onions.
- Sauces: Drizzle with BBQ sauce, lemon yogurt dill sauce, or hot honey mustard for flavor contrast.
- Thanksgiving Sides: These smoked green beans make a great addition to your Thanksgiving spread. Serve them alongside smoked scalloped potatoes, smoked asparagus, or hot honey Brussels sprouts for a flavorful, smoker-friendly feast.
Meal Prep Tip
These smoked green beans aren’t just a great side for dinner, they’re a smart choice for meal prep, too. Since they reheat well and keep their texture, you can smoke a big batch while your protein is cooking and portion them out for easy lunches or quick weeknight meals. Toss them into grain bowls, serve alongside leftover brisket, or rewarm them in a skillet with eggs for a smoky veggie breakfast.
Storage And Reheating
- Storage: Let the green beans cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a 325°F oven or skillet for 5–7 minutes. Please avoid the microwave if you want to keep the texture and nutrients.
Recipe FAQs
Yes, fresh work great! Just give them a quick rinse and trim the ends before tossing with oil and salt. They may cook a bit faster than frozen, so start checking them around the 90-minute mark to make sure they don’t get too soft.
Yes! If you don’t have a pellet smoker, you can still make smoky green beans using a charcoal grill with wood chips, a gas grill with a smoker box, or even in the oven. Just aim to cook them low and slow for that signature texture and taste.
Applewood and pecan are great choices, they offer a mild, slightly sweet smoke that complements the haricots verts without overpowering them. Avoid stronger woods like mesquite, which can be too bold for veggies.
At 225°F, about 60 - 90 minutes. You can bump the heat to 300 degrees F near the end if you want more crispiness.
More Easy Smoker Recipes You'll Love
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The Best Smoked Green Beans (Easy Traeger Recipe)
Ingredients
- 1 pound Green Beans frozen
- 1 Onion sliced
- 1 tablespoon Avocado Oil
- 1 teaspoon Sea Salt
Instructions
- Preheat your pellet smoker to 225°F. Add the green beans and onions to a cast iron skillet and toss with avocado oil and sea salt until evenly coated.1 pound Green Beans, 1 Onion, 1 tablespoon Avocado Oil, 1 teaspoon Sea Salt
- Place the cast iron skillet directly on the grill grates and close the lid to your smoker.
- After 1 hour, open the lid and toss the haricot verts to ensure even smoking. Close the lid and continue smoking for an additional 30 minutes to an hour, or until the green beans are cooked to your preferred doneness.
Notes
- Use frozen haricots verts straight from the freezer. No need to thaw them just toss with the oil and seasoning before smoking. They’ll warm up and absorb smoke slowly, which actually helps prevent overcooking.
- Don’t crowd the skillet. Spread the green beans and onions in a single layer. Overcrowding leads to steaming instead of smoking and keeps them from getting that smoky, roasted flavor.
- Adjust cooking time for tenderness. Haricots verts are thinner and cook a little faster than standard green beans. Start checking around the 90-minute mark if you prefer them with some bite.
- Try different wood pellets. Apple, pecan, or cherry gives a mild sweetness that pairs well with veggies. Avoid strong woods like mesquite, as they can overpower the delicate flavor of haricots verts.
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