Through a series of misunderstanding and miscommunications, I came to be in possession of a whole lot of sesame seeds. Enough sesame seeds to top two loaves of challah a week for about 10 years. So needless to say, I’ve been looking for some ways to use up my bounty. I made a head start with the sesame chicken nuggets as well as the turkey burgers.
These green beans are a fun, tasty way to get your veggies. Toasting the sesame seeds before use adds a nutty, flavorful touch, and you can adjust the cooking time depending on whether you like your beans crisper or more soft.
Sesame Green Beans
1 pound green beans, rinsed and patted dry.
1 tablespoon olive or vegetable oil
1 ½ tablespoons sesame seeds
4 tablespoons vegetable or chicken broth
salt and pepper
Trim the ends of the green beans and discard any discolored spots.
Heat the olive oil in a large wok or skillet over medium heat.
Add the sesame seeds and toast until they start to brown, being careful not to burn.
Add in the beans and toss to coat. Cook several minutes, until the beans are a bright green color. Add in the broth, and stir to mix. Cook 10 to 20 minutes, until the beans are soft, and starting to brown in some spots. Serve warm.
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