Smoked Green Beans on a Traeger are a simple pellet grill side dish made with frozen green beans, onion, avocado oil, and sea salt, cooked low and slow until smoky and lightly charred. They're an easy smoker recipe that works well alongside brisket, ribs, or chicken when you want a vegetable that cooks at the same temperature as your meat. Unlike many versions, this method relies on frozen green beans, which thaw gradually on the smoker and absorb smoke more evenly.
Recipe At A Glance
- 🔥 Method: Pellet Smoker (Traeger)
- 🍳 Cookware: Cast iron skillet or grill-safe pan
- ⏱️ Total Time: About 90 minutes
- 🌱 Main Ingredients: Frozen haricots verts, onion, avocado oil, sea salt
- 🏈 Best For: Backyard BBQs, holiday meals, weeknight sides
- 👥 Serves: 4-6 as a side dish
- ✨ What Makes It Different: Uses frozen green beans straight from the freezer so they cook low and slow alongside your meat with no blanching or prep
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.
If you are looking for more easy smoker recipes, check out my Smoked Macaroni And Cheese, Smoked Baked Beans, Smoked Boneless Chicken Thighs, Smoked Zucchini, or Smoked Cream Cheese.
Jump to:
- Recipe At A Glance
- Ingredients You'll Need
- Substitutions And Variations
- How To Make Traeger Smoked Green Beans
- Tip For Crispy Green Beans
- Nadia's Expert Tips And Tricks
- What To Serve With Smoked Green Beans
- Meal Prep Tip
- Storage And Reheating
- Recipe FAQs
- More Easy Smoker Recipes You'll Love
- Smoked Green Beans On A Traeger (Easy Side)
Ingredients You'll Need
- Frozen 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! When possible, I look for organic or high-quality brands with no added ingredients.
- Yellow or Sweet Onion: Thinly sliced onion adds natural sweetness and depth as it softens and caramelizes alongside the beans. It balances the smoky flavor and gives the dish a little richness without needing bacon.
- Avocado Oil: A high-smoke-point oil that coats the beans evenly and helps them roast instead of steaming. I prefer avocado oil because it stays stable at higher heat and doesn't compete with the wood flavor.
- Sea Salt: Simple, clean seasoning that enhances the natural sweetness of the beans and onion. A good-quality sea salt makes a noticeable difference here.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Add Bacon: If you want a richer, more traditional BBQ flavor, you can mix in chopped bacon and let it cook alongside the beans. The rendered fat will coat the vegetables and deepen the smoky flavor. Just keep in mind that bacon shifts the flavor profile, which may not pair as well with lighter proteins like smoked salmon.
- Swap the Oil: You can replace avocado oil with melted ghee or butter for a slightly richer finish. Ghee is a great option if you want that buttery flavor with a higher smoke point. I still recommend avoiding delicate oils that may burn or overpower the wood flavor.
- Add Garlic or Spices: A sprinkle of garlic powder, crushed red pepper flakes, Cajun seasoning, or smoked paprika can shift the flavor in a different direction without changing the method. This makes it easy to match the beans to whatever meat you're cooking.Finish with Toppings: Once the beans are done, try finishing them with sliced almonds, freshly grated parmesan, or a squeeze of lemon. These small additions add texture and brightness without competing with the smoke.
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 skillet directly on the grill grates and close the lid. Let the beans smoke undisturbed for about 60 minutes, so they gradually thaw and begin absorbing flavor.
- Step 3. After 60 minutes, open the lid and toss the beans to ensure even smoking. Close the lid and continue cooking for another 20 to 30 minutes, or until the beans are tender with lightly charred edges.
Tip For Crispy Green Beans
If you prefer more texture, increase the temperature to 300°F for the final 10 to 15 minutes to encourage light caramelization.
Nadia's Expert Tips And Tricks
- Use frozen beans without thawing. Adding them directly to the smoker allows them to warm gradually.
- Spread them in a single layer. Overcrowding causes steaming instead of smoking. If needed, use a larger skillet or divide between two pans to maintain airflow.
- Choose mild wood pellets. Apple, cherry, or pecan provides subtle sweetness that complements vegetables. Stronger woods like mesquite can overpower their natural flavor.
- Adjust for texture preference. For tender beans with a slight bite, check around the 80-90 minute mark. For deeper caramelization, increase the heat briefly at the end.• Finish with brightness. A squeeze of fresh lemon juice or a sprinkle of Parmesan right before serving can balance the smoke and bring the dish together.
What To Serve With Smoked Green Beans
- Smoked Meats: Pair with Traeger smoked brisket, smoked turkey, Traeger smoked ham, smoked pulled pork butt, Traeger grilled salmon, Smoked Baby Back Ribs, Traeger Smoked Salmon, Traeger Kabobs, 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, cranberry sauce with mandarin oranges, 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, sourdough stuffing, or hot honey Brussels sprouts for a flavorful, smoker-friendly feast.
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Meal Prep Tip
These smoked green beans hold their texture well, which makes them great for meal prep. Since they cook low and slow, you can make a larger batch while your protein is smoking and portion them into containers for easy lunches or weeknight dinners. They reheat evenly and don't turn soggy like steamed vegetables often do.
Storage And Reheating
- Storage: Let the green beans cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm them in a 325°F oven or in a skillet over medium heat for 5 to 7 minutes, just until heated through. Reheating in a skillet helps restore some of the caramelized texture from the smoker.
Recipe FAQs
Yes. Fresh green beans work well and will cook slightly faster since they don't need to thaw. Trim the ends and begin checking for doneness around the 70-80 minute mark.
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.
Mild woods like apple, cherry, or pecan work best. They add subtle sweetness without overpowering the beans. Stronger woods like mesquite can be too intense for vegetables.
At 225°F, about 60 - 90 minutes. You can bump the heat to 300 degrees F near the end if you want more crispiness.
This usually happens when the beans are overcrowded or cooked at too high of a temperature. Spread them in a single layer and allow enough time at a lower heat for the smoke to develop.
More Easy Smoker Recipes You'll Love
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Smoked Green Beans On A Traeger (Easy Side)
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, or until the green beans are cooked to your preferred doneness.
Notes
- Use frozen beans without thawing. Adding them directly to the smoker allows them to warm gradually.
- Spread them in a single layer. Overcrowding causes steaming instead of smoking. If needed, use a larger skillet or divide between two pans to maintain airflow.
- Choose mild wood pellets. Apple, cherry, or pecan provides subtle sweetness that complements vegetables. Stronger woods like mesquite can overpower their natural flavor.
- Adjust for texture preference. For tender beans with a slight bite, check around the 80-90 minute mark. For deeper caramelization, increase the heat briefly at the end.
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