The other night we had a ton of leftovers, which allowed me some time to experiment on a smaller side dish. I had bought some fresh green beans during our last shop, and then Dan surprised me with another bag without realizing I had already bought some! No worries there, I love them! However, I now had to cook them up before they went bad.
I wanted something sweet but savory. I tend to fry my beans in garlic and butter, sprinkling some salt on in the end. Not healthy, but easy and delicious! This time I was thinking about roasting them in the oven, but as delicious as they are, the bright vibrant green colour fades and doesn’t seem as appealing for pictures. In the end it didn’t really matter though, as I cooked my beans in a sauce that eventually drained the beans of their colour. Still, the meal was amazing! I almost ate it all myself, but managed to save two bites for Dan to try… And Girlie ate all her greens (which is never an issue here but it is worth noting.)
- 1 lb green beans, washed and trimmed
- 2 tsp. sesame oil
- 1 cup vegetable broth
- 1 tsp. coarse Dijon mustard
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 1 tsp. rice wine vinegar
- ¼ tsp. red chili flakes
- 3 garlic cloves, minced
- ¼ tsp. salt
- Sesame seeds for garnish
- Add sesame oil to a large saute pan. Heat over medium and add the green beans. Cook for about 5 minutes or until slightly coloured.
- While beans are cooking, mix together broth, mustard, soy sauce, honey, rice wine vinegar, chili flakes, and salt. Set aside.
- When the beans are slightly browned, add in the garlic and cook for 1 minute, or until aromatic. Pour in sauce, being careful as it will bubble vigorously. Stir to coat the beans. Bring to a boil and simmer for 10-15 minutes or until beans are cooked to your desired consistency (I like a tender-crisp feel.)
- Allow to cool slightly (I find it had more flavour while it sat.) Garnish with sesame seeds and serve alongside your main course!
- *You will probably have leftover liquid. I drizzled the sauce over the beans for additional flavour as the sauce was wonderful! If you like your beans on the crunchier side, I would cook the sauce on a higher temperature so it evaporates quicker or add more beans initially.
I ate these on their own, but paired as a side, they are both bold and flavourful! This recipe will be on many plates this summer when the fresh beans arrive. Makes me wonderful if I should grow some in the vegetable garden this year. My other idea was growing kale. I use it so often, I thought it would be neat to try. Motivation is key!