BLISTERED GREEN BEANS
WITH TAHINI
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6 to 8
2 tablespoons tahini
1 teaspoon grated lemon zest, plus more
for topping, plus 4 teaspoons lemon juice
Kosher salt and freshly ground pepper
¼ 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
- Make the tahini sauce: Whisk 2 tablespoons
warm water, the tahini, lemon zest and lemon
juice, ¼ 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.)
- 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, ½ 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 ½ teaspoon salt.
- Before serving, drizzle the green beans with the
tahini sauce. Sprinkle with the parsley and grate
some more lemon zest on top.
120 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
Blistered
Green Beans
with Tahini
Green Beans