By Cat, Aug 2019 (Image, right, from Wikimedia Commons)
This is the time of year when local fresh green beans are available in plenty. I was searching for something new and different for my beans and found this interesting recipe that has a Middle-Eastern flavor from sesame seeds and oil (1). It would be great served with kafta cooked on an outdoor grill.
Honey-Sesame Green Beans
This recipe is adapted from one on Veggies Made Easy (1). I’ve modified the original recipe to specify using raw local honey and Organically-raised local green beans. And I’ve added optional sliced red onion.
The original recipe serves 5, but I have modified it to serve 2. I’ve not yet tested this recipe.
Ingredients and Equipment
- 4 – 5 ounces fresh green beans, trimmed
- ¼ of a small red onion, sliced (optional)
- 2 tsp sesame seed oil
- ¼ Tbsp raw local honey
- 1 tsp sesame seeds
- ⅛ tsp unrefined sea salt, or to taste (the original recipe uses Himalayan pink salt)
- mixing bowl (for tossing beans)
- baking sheet, lined with parchment
- Prep: Place rack in center of oven; preheat oven to 375° F.
- Cut a sheet of parchment to fit baking sheet as lining.
- Wash and trim green beans. Pat dry. Slice optional onion.
- Add beans (and optional onion) and sesame oil to a large mixing bowl; toss until veggies are evenly coated.
- Add honey and toss again.
- Add sesame seeds and toss once more.
- Bake: Transfer veggies to lined baking sheet and sprinkle with salt.
- Bake for 10 minutes.
- Remove baking sheet from oven, and transfer veggies to serving bowl.