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.
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
Recipe by Empty Nest Eats at https://emptynesteats.com/sesame-garlic-green-beans/