If you’re sick of green beans after the holiday season, mix it up. I originally made this dish for our Thanksgiving table and meant to post it as a suggested Christmas side….but kept surfing, riding my bike, etc and never got around to it. Such is life. But you’ve still got plenty of opportunity to put a spin on a winter vegetable that can get pretty tiresome pretty quickly.
The sesame oil and sesame seeds on these green beans gives them a distinctive Asian flavor. My intention when I made this, as often is my intention with most things, was to throw our Thanksgiving table for a loop. The unexpected Asian flavor sitting amongst traditional Thanksgiving flavors. An imposter. This worked, but all too well. The dish was well received and was a welcomed respite to the winter flavors we knew so well. So if you are going through winter food boredom, consider making these green beans, or taking any other dish you make on a regular basis, and give it a little fusion.
-One pound green beans, trimmed
-2 t sesame seeds
-1 clove garlic, minced
-1 T sesame seed oil
-fresh lemon juice
-Salt and pepper
-crushed red pepper
Total time: 15 minutes
Preheat oven to 400 degrees. Heat the sesame oil in an oven-safe heavy skillet. Add the green beans and cook about 3 minutes, stirring often. Sprinkle with sesame seeds, salt, pepper, and crushed red pepper. Stir in the minced garlic. Transfer to hot oven and cook about 5 minutes – before beans get mushy.
Remove from heat and squeeze with fresh lemon juice. Enjoy.
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Recipe ID: 1991