Foil-Packet Beans with Paprika Butter

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons unsalted butter, at room temperature

1/2 teaspoon smoked paprika

1 teaspoon finely grated lemon zest, plus lemon wedges for serving

Kosher salt and freshly ground pepper

3/4 pound green beans, trimmed

3/4 pound yellow wax beans, trimmed

1 15.5-ounce can butter beans, drained and rinsed

3 cloves garlic, sliced

2 tablespoons extra-virgin olive oil


  1. Preheat a grill to medium high. Mix the butter, paprika, lemon zest, 2 pinches of salt and a grind of pepper in a small bowl until smooth; set aside. Toss the green beans, wax beans, butter beans and garlic with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.
  2. Lay out two 24-inch-long sheets of heavy-duty foil. Divide the vegetables between the foil sheets. Add 1 tablespoon water to each mound of vegetables. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal tightly to make 2 packets.
  3. Grill the foil packets, 8 minutes. Flip the packets and continue grilling until the beans are tender and charred in spots, about 4 more minutes. Carefully open the packets and toss with the paprika butter. Serve with lemon wedges.
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