I don’t normally feature a recipe that was barely published last week, but that’s exactly what I am doing this time. I picked up a package of fresh green beans at the store a few days ago for $.49. I know! $.49 for a little over a pound of fresh green beans…in February! There were a few, like 5, that had some ugly brown discoloration on them; not rot, but imperfections. I just couldn’t pass them up. So then I was on the hunt for a nifty way to cook them.
I was over at Kristy’s blog, Mother Rimmy’s Cooking Light Done Right and saw her Sesame and Garlic Green Beans and my search was over. These are like hers, except, of course, that she used the stove top to cook her beans and I used my oven. And I had a few minor ingredient problems, like the fact that I had no sesame seeds or fresh ginger or coconut oil. Other than that, these are Just. Like. Hers.
So how did I rectify the no sesame seeds with the title? Sesame oil. And the coconut oil became olive oil and the fresh ginger became ground. It’s all good. These were delicious beans. And different, too. I mean, when you are used to opening a can and popping it into the microwave, roasted fresh beans with a lot of flavor added is like a whole new vegetable. I think I may start roasting them more often. It only took about 10 minutes, too!
- 1 pound fresh green beans, trimmed
- 2 Tbsp olive oil
- ½ tsp sesame oil
- 1 tsp soy sauce (or gluten free soy sauce)
- 2 tsp minced garlic
- ¼ tsp ground ginger
- 2 tsp honey
- ⅛ tsp red pepper flakes
- salt and pepper
- Line a rimmed baking sheet with foil.
- Toss green beans with 1 Tbsp olive oil.
- In a bowl, combine the remaining olive oil, sesame oil, soy sauce, garlic, ginger, honey and red pepper.
- Drizzle over the green beans and toss.
- Bake for 10 minutes at 450 degrees.
- Remove from oven and season with salt and pepper.
Your Turn! What’s been cooking in your kitchen?