Most foods are improved by an introduction to charcoal and smoke, and that includes those that hang from beanstalks. The only trick is not losing half of your green beans to the fire, a job made easier with one of those mesh cages for grilling smaller foods. Me, I just do my best to keep them perpendicular to the grates, and I have my average casualties down to about three beans. A quick toss in a vinaigrette spiked with spicy North African chile paste, aka harissa, really livens things up; in a pinch, you could use the same amount of Sriracha, or just Tabasco with a chopped garlic clove. Or, if you prefer, skip the heat—these are still really good.