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Spicy Sesame Green Beans

July 31, 2014

This recipe came with our batch of beans from the CSA last week, and it is my new favorite way to eat green beans (or purple beans, but they turn green when you cook them). It’s pretty spicy, so reduce the red pepper flakes to just a pinch if you don’t want it very hot!  The beans are cooked just enough so they stay nice and crisp.

I’m not giving up Maple Mustard Green Beans as an out-of-season bean recipe, but this is great for when the beans are nice and fresh. I also think that these beans would be delicious in sushi.

sesame green beans

1 1/2 lb green beans, washed and trimmed
1 Tbsp cooking oil
1 tsp dark sesame oil
1/4 tsp crushed red pepper flakes (or less)
1 Tbsp toasted sesame seeds
coarse salt to taste

Steam green beans covered in 1/2 inch boiling water for 2 minutes.  Transfer beans to a colander and run under cold water.  Drain and then dry them well on a clean dish towel. (Any water will cause the oil to splatter all over.)

Heat skillet over high or medium-high heat, add cooking oil, sesame oil and crushed pepper flakes.  The pan will smoke.  Add beans and stir-fry for 2 minutes.  Sprinkle with sesame seeds and coarse salt.

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From → Vegetables

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