Steps

• Step 1

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  00:15

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Spread drained and rinsed beans out of a sheet tray and place directly on the grill grate.

  Ingredients

  • 1 Can (15 oz) great northern beans, drained and rinsed

  • 1 Can (15.5 oz) kidney beans, drained and rinsed

• Step 3

  Smoke the beans for 15 to 20 minutes, or until they have picked up desired amount of smoke flavor. Remove from the Traeger and set aside.

  00:20

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Increase Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Toss green beans with 1/2 tablespoon olive oil and season with salt and pepper to taste.

  Ingredients

  • 1 Pound green beans, ends trimmed

  • 1/4 Cup plus 1/2 tablespoon olive oil

  • To Taste salt and pepper

• Step 6

  Spread green beans out on the grill grate and cook for 10 minutes, or until tender and grill marks appear.

  00:10

  500 ˚F / 260 ˚C

• Step 7

  Remove from the Traeger and place in the refrigerator to cool down.

• Step 8

  While the green beans are cooling make the dressing. Combine shallot, garlic, vinegar and Dijon mustard in a small bowl. While whisking, slowly stream in 1/4 cup olive oil until incorporated. Add chopped parsley and season with salt and pepper.

  Ingredients

  • 1 Medium shallot, shaved

  • 1 Clove garlic, minced

  • 2 Tablespoon Red wine vinegar

  • 1 Teaspoon dijon mustard

  • 1 Tablespoon Chopped flat leaf parsley, plus more to garnish

• Step 9

  Combine all beans in a medium bowl and drizzle with dressing. Season to taste with salt and pepper and place in a serving dish. Garnish with more chopped parsley if desired. Enjoy!