Green beans are my go-to vegetable for just about any protein, they seem to make an appearance at most of our Friday night dinners. That said I’m always looking for new ways to cook them. While devouring the classic book the Joy of Cooking I came across a recipe for dry frying the beans, which is great as it blisters the beans before fully cooking them adding a nuttiness that perfectly compliments the sesame in this recipe.
*this is one of those recipes that I would encourage having all your ingredients ready ahead of time as once you start cooking it comes together fast.
- 2 tablespoons olive oil
- 400g (14 ounces) green beans, trimmed
- 2 cloves garlic, minced
- 120ml (½ cup) water
- 1 tablespoon tahini paste
- 1 tablespoon sesame seeds, toasted
- Salt
Over medium-high heat, heat up a large saute pan, that you can cover. Add the olive oil and heat until shimmering, add the green beans, and fry them while tossing consistently in the oil, keep going until some of the beans start to turn brown and blister.
Working fast add the garlic and toss through the beans for about 30 seconds, don’t worry that some of the garlic will stick to the pan.
Add the water all at once and scrape the garlic from the bottom of the pan. Cover and cook about 3-5 minutes until the beans are tender.
Uncover and add the tahini and stir until the tahini and remaining water adhere to the beans, add the sesame and toss until everything is well combined. Season with salt and serve.
The beans can be made up to 4 hours ahead of time, serve warm.
