Barely-Cooked Green Beans with Tahini-Lemon Sauce (plus 10 More Green Beans Recipes for Thanksgiving)
Barely-Cooked Green Beans with Tahini-Lemon Sauce and Parsley are a great Thanksgiving side dish, or make them for any special dinner!
Thanksgiving is kind of a fun paradox. Even though it’s a food holiday where most people have traditional favorites that they make every year, it’s also the biggest time of year for food magazines, cooking shows, and food bloggers to recommend new possible Thanksgiving menu options. I’ve been suggesting adding Thanksgiving recipes to the Holiday Recipes for years, and that includes quite a few recipes for green beans (including Roasted Green Beans with Mushrooms, Balsamic, and Parmesan, which has turned into one of the most popular recipes ever on the blog.)
This new recipe for Barely-Cooked Green Beans with Tahini-Lemon Sauce was quick enough to be super-easy for Thanksgiving, and it was something that Jake and I gobbled up when we tested the recipe. If you don’t feel adventurous enough to have this for Thanksgiving I hope you’ll try it another time, because these beans are really good!
Some people might not be familiar with Tahini, which is a middle eastern ingredient made from ground sesame seeds. It’s an essential ingredient in hummus, and adds wonderful sesame flavor to many dishes. I think Tahini goes especially well with vegetables, and if you enter “tahini” into the search bar on the blog you’ll find a lot of recipes where I’ve used it. You can find it at ethnic markets, health food stores, and large grocery stores.
Trim both ends of the green beans. (I do this by gathering a bunch in my hand and standing them up on the cutting board so the ends are even, then do the same thing on the other side.)
Cook the beans for 3-4 minutes in salted water. Drain immediately and rinse with cold water so they don’t keep cooking.
While the beans cook, whisk together the tahini, lemon juice, minced garlic, and olive oil to make the sauce and season with salt and fresh ground black pepper to taste. Coarsely chop the parsley.
When the beans have drained, lay them out on a plate, drizzle sauce over, and garnish with chopped parsley. Serve Barely-Cooked Green Beans with Tahini-Lemon Sauce right away and enjoy!
Ten More Green Beans Recipes for Thanksgiving:
Roasted Green Beans and Mushrooms with Balsamic and Parmesan from Kalyn’s Kitchen
Lemon Green Beans with Feta and Fried Pecans from The Food Charlatan
Lemony Green Beans – Green Beans with Lemon Juice and Lemon Zest from Kalyn’s Kitchen
Green Bean Gratin from Barefeet in the Kitchen
Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts from Kalyn’s Kitchen
Green Beans with Lemon and Feta from Rachel Cooks
Garlic Roasted Green Beans with Shallots and Almonds from Kalyn’s Kitchen
Green Beans with Bacon from It’s Yummi!
Roasted Green Beans and Red Bell Pepper with Garlic and Ginger from Kalyn’s Kitchen
Fresh Green Beans with Bacon, Mushrooms, and Herbs from Cookin’ Canuck
Barely-Cooked Green Beans with Tahini-Lemon Sauce
- 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 juice1/2 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
- 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.)
- 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. (The original recipe said 3 minutes, but we let them go for another minute.) Drain beans and rinse with cold water; then let them drain well.
- While the beans are cooking whisk together the Tahini, lemon juice, minced garlic, and olive oil to make the sauce. 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.
Recipe adapted very slightly from Fine Cooking.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tahini and olive oil would both be considered “good fats” for the South Beach Diet, so Barely-Cooked Green Beans with Tahini-Lemon Sauce would be a great low-carb side dish that would be approved for all phases of the diet, and it would also be good for most low-carb eating plans, including Paleo.
Find More Recipes Like This One:
Use the Diet Type index pages to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.