Green Beans with Tahini and Lemon
(Green Beans with Tahini and Lemon is an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so anyone who has enjoyed the recipe can still find it.)
INGREDIENTS
- 1 lb. fresh green beans, ends trimmed (preferably thin French style green beans.)
- 1 tsp. salt (for green bean cooking water)
- 2 T chopped flat-leaf Italian parsley (Parsley is optional, but it did enhance the flavors.)
- 2 T Tahini
- 2 T fresh-squeezed or fresh-frozen lemon juice
- 1/2 tsp. finely minced fresh garlic (or more)
- 1/4 cup extra-virgin olive oil (Use the best tasting olive oil you have for this.)
- salt and fresh ground black pepper to taste
INSTRUCTIONS
- Bring a medium sized pot of water to a boil.
- Trim both ends of green beans, but keep them whole. (I trim by grabbing a handful of beans in the center and then standing them up on the cutting board, letting them fall so the ends are even. Then trim and repeat on the other side.)
- When the water is boiling, stir in the salt and add the green beans. Cook for 3-4 minutes, or until they are barely tender-crisp. Drain beans and rinse with cold water; then let them drain well.
- While the beans are cooking whisk together the Tahini Sauce (affiliate link), lemon juice, minced garlic, and olive oil to make the sauce. (I used my fresh-frozen lemon juice.
- Taste to see if you’d like more garlic; then season to taste with salt and fresh ground black pepper.
- Wash and coarsely chop the parsley if using.
- To serve, arrange the beans on a serving dish, drizzle sauce over and garnish with the parsley. Serve hot.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
17 Comments on “Green Beans with Tahini and Lemon”
Thanks Kalyn! I’m not a big string bean eater, but these were delicious. I didn’t have enough string beans, so I added some mushrooms. Yum!
So glad you enjoyed it. I like the sound of mushrooms with this!
It totally is a food paradox, I agree! I’ve never cooked with tahini…maybe Thanksgiving is the time to try it out 🙂 Thanks for including my green beans and pecans recipe! That’s a recipe I vaguely adapted from one of YOUR recipes!
I knew other bloggers would get it! Fun hearing that I featured a recipe that was inspired from my recipe too! Your recipes always look good!
Grean beans, lemon and tahini? This is a flavor combo made in my kind of heaven. Thank you for the idea and recipe.
Glad you enjoyed the egg muffins; thanks for the shout-out!
I came over to thank you. I made your egg muffins from 2008 and I can tell you, they are still delicious. I just wrote them up. Mine are not as pretty as yours but I bet they taste as good.
Now, these beans are calling my name.
http://bizzybakesb.blogspot.com/2013/11/kalyns-egg-muffins.html
Wow, those look delicious, Kalyn! I have to admit that I have never cooked with tahini (even when I make hummus I use toasted sesame seeds instead). Maybe it's time to change that. Also, thank you so much for including my recipe in your post!!
Hi Kalyn, I just added the bean recipe to my meal plan for Thanksgiving. Out to buy ingredients today.
Jeanette, I love tahini, and I think this sauce would be good on a lot of things!
Mark, glad you liked it.
I heared that green food is extremely good for health. I am not a big fan of green food. Well i tries your recipe and found it awesome. Thanks for sharing. I am looking for more healthy dishes.
I have to say I had never had tahini sauce on vegetables until recently when I tried it with roasted beets – it was probably one of the best ways I've enjoyed beets, so I am not at all surprised to see it here with green beans – definitely going to give this a try.
Thanks Shirley! And this sauce would be good on so many veggies.
You are a green bean queen, Kalyn! I love your green bean recipes, especially the Roasted Green Beans with Red Bell Peppers, Garlic, and Ginger, so I'm happy to see you have it in this listing. That's become a family favorite and was requested for Thanksgiving again. 🙂 I'll try this recipe for myself in the near future.
Shirley
Joanne, I bet you would like this, and the sauce would be good on other veggies too.
Thanks Lydia! This may not be everyone's idea of a Thanksgiving dish, but it would suit me perfectly.
The perfect cure for the "brown holiday table" blahs! These beans look fresh enough to jump right off the screen, and I think the sesame flavor of the tahini would be such an interesting addition to the traditional menu.
I'm not the biggest green bean fan but with that tahini sauce…I'm pretty sure that could change!