Green Beans with Toasted Sesame Seeds

Buttery Garlic Green Beans with Toasted Sesame Seeds

Perfectly prepared green beans sautéed and seasoned with finely chopped garlic and then topped with toasted sesame seeds in this easy, healthy, and flavourful side dish.

Green Beans with Toasted Sesame Seeds

Ingredients                            Makes: 4 servings
1/2 pound fresh green beans, trimmed and snapped in half
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
few shakes of black pepper
sea salt to taste
2 Tbsp sesame seeds, toasted

Toast sesame seeds. Rinse the seeds in a fine mesh strainer under running water, until the water runs through clear. Transfer the rinsed seeds to a dry skillet over medium-low heat. Stir constantly with a wooden spoon to avoid burning the seeds and cook for about 10 minutes.

When the seeds are fully toasted, they will turn a light brown colour, glisten and a few may start to pop and jump in the pan. Pinching a few seeds between your fingers as they should crush easily when they are done. Perfectly toasted sesame seeds will produce a nice nutty taste but be careful not to over-toast as burnt seeds will not taste so good.

Prepare the beans and the garlic. Wash the green beans, trimming off the ends and snapping them or cutting them in half; set aside. Mince the garlic cloves and set aside separately.

Cook the green beans. Place green beans into a large skillet and cover with purified water, then bring to a boil. When the water begins to boil, reduce the heat to medium-low and simmer until beans start to soften; about 5 minutes. Drain the water from the pan. Add the butter and olive oil to the green beans and cook, stirring occasionally until the butter is melted, 2 to 3 minutes.

Add the minced garlic and cook with green beans, stirring constantly until the garlic is tender and fragrant; about 3 to 4 minutes. Season with black pepper and sea salt.

Transfer the green beans to a serving dish and top with the toasted sesame seeds. Enjoy.

Recipe shared by: J. Marshall

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