I just came back from the 17th Street Farmer’s Market with a bundle of fresh long green beans. I like my green veggies to have a crisp snap to them, so I lightly sauteed these green beans for about 2-3 minutes. There’s only a handful of ingredients in this quick green side dish, so you can make this anytime of the week without being too overwhelmed. I ate this as a meal in itself, but it would go nicely with tofu, chicken, or even tempeh – they all would absorb and complement the flavors of this green dish. Next time around, which will be in the very near future (it was that good) I might add in some carrots or broccoli.
The prep time in all, including rinsing, cutting, sauteing the green beans, and toasting the almonds, takes about 10 minutes, tops. With minimal ingredients, you’ll have a show stopping side dish, or a dish all on its own. A little pointer with toasting the almonds: after sauteing the green beans with olive oil and toasted sesame oil, place green beans into serving bowl, then add slivered almonds right into the same skillet over the same heat (maybe a notch lower) and lightly toast for a couple of minutes with a watchful eye – they toast quickly! This way, the almonds pick up some flavor from the toasted sesame oil and olive oil.
- 2 cups of long green beans, chopped to one inch long
- 3 tablespoons slivered almonds, lightly toasted
- 1 teaspoon black sesame seeds
- 1 tablespoon toasted sesame oil
- 1 teaspoon olive oil
- sea salt to taste
Over a medium heat, lighty grease pan with olive oil. Toss in cut green beans and toasted sesame oil. Saute for a couple of minutes (you’ll want them to have a crunch still). Lightly salt to taste. Place lightly sauteed green beans into a serving bowl. Using the same skillet, add slivered almonds and lightly toast over the stove top with a medium heat for a couple of minutes (keep an eye on it, they toast quickly). Toss in with green beans, sprinkle with sesame seeds, and serve.