A tasty easy side dish. Making this is a breeze with just a few ingredients. Want to stir things up bit? Add a little grated fresh ginger.
This post is for my good friend Janine and her vegan daughter Carly who have been asking me for this recipe since July! Janine is my most-organized and detail-oriented friend (a real linear thinker) and is continuously amazed (baffled, and probably a bit frustrated) at the fact that the hardest part of blogging – for me – is writing down the recipes. The thing is – I am not a great measurer; I am more of an estimator, that’s why it’s a real chore for me to bake – although I am getting better at it. I have honestly made this green bean dish no less than 20 times, but I never measure the ingredients! Thankfully, I did this time – but only for Janine and Carly. 🙂
Back to the beans: The last time I made these Sesame-Garlic Green Beans was for a potluck in July and everyone, young, old, and in-between; really enjoyed them.
The flavors in this dish are some of my all-time favorites: soy sauce, toasted sesame, and garlic which many people like, but don’t automatically pair with green beans. For some tasters, it’s a bit of a surprise (albeit a very good surprise) when they take their first bite.
Finally, these Sesame-Garlic Green Beans come with a BIG outdoor eating season bonus: you can eat them at room temperature or cold, which makes them a perfect picnic or potluck dish. (In other words, if they sit out on a table while you enjoy the great outdoors and a glass of wine… or two… they’ll be just fine.) Plus, if you have any leftover Sesame-Garlic Green Beans, which I doubt you will, bring them home and toss them into a weeknight chicken, shrimp, veggie, or beef stir fry – sauce and all!
Peace, love, and good eats; from our Empty Nest to yours.
Mr. EN’s Take On This Dish: “Really good”.
Sesame-Garlic Green Beans
Yield 4 servings
- 2 very large handfuls green beans, washed and trim
- 2 medium cloves or one large clove, fresh garlic, crushed
- 2 tablespoons regular or low-sodium soy sauce or tamari
- 1 tablespoon olive, avocado, or canola oil
- 1 ½ - 2 teaspoons dark (toasted) sesame oil
- Dash – about ¼ teaspoon red pepper flakes
- Optional - 1 teaspoon toasted sesame seeds (I used a combo of black and white seeds; either are fine.)
- Bring a large pot of water to a boil. Add the green beans and cook until just tender. They should still be bright green in color, not turning yellowish. If you slip up, and the beans do get a little overcooked they’ll be just fine.
- While the beans are cooking make the sauce: In a small bowl stir together with a whisk, the soy sauce or tamari, olive or other oil, sesame oil, crushed garlic and red pepper flakes.
- Drain the beans and immediately rinse them with cold water to stop the cooking process. Drain well. Pat them dry a little, just to be nice.
- In a large bowl, combine the cooked green beans and the dressing. Chill or let sit at room temperature for 1 hour-1 day to let the flavors blend.
- Right before serving, gently stir in the sesame seeds, if using.
- Serve cold or at room temperature. Will keep 5 days in the refrigerator.
- Toasting the sesame seeds gives them a little added "oomph". To toast, toss the sesame seeds in a dry pan, over medium heat, until they begin to turn golden and fragrant. It only takes a few minutes!
- If the sesame taste is too strong for you back off on the sesame oil and replace with olive or another oil. The same goes for the red pepper flakes. Add more or less to taste.
- Double or triple this recipe for a pot-luck.
- This recipe is gluten free if made with tamari instead of soy sauce.
Serving Size 1/2 cup plus a little more
Amount Per Serving
% Daily Value
Total Fat 5 g
Saturated Fat 1 g
Sodium 289 mg
Total Carbohydrates 6 g
Dietary Fiber 2 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.