Blistered Green Beans with Tahini

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

2 tablespoons tahini

1 teaspoon grated lemon zest, plus more for topping, plus 4 teaspoons lemon juice

Kosher salt and freshly ground pepper

1/4 cup vegetable oil

2 pounds green beans, trimmed and halved

4 teaspoons chopped garlic (about 4 cloves)

1 teaspoon chopped fresh rosemary

2 tablespoons chopped fresh parsley

Directions

  1. Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
  2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
  3. Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top. 
Green Beans with Almond Gremolata
PREMIUM
9m Easy 95%
CLASS
Blistered Green Beans with Tahini
PREMIUM
21m Easy 100%
CLASS