I love green beans, but I’m super picky about them. I’ve had gross overcooked mushy green beans… you know. The ones that aren’t even green anymore? They’re like a dead…mushy green colour that’s so unappetizing. I don’t know how people ever eat it. I like my green beans bright and crunchy. It’s my favourite colour: blanched greens. They all get this bright and beautiful. Broccoli, kale, spinach, green peppers, and green beans. Mmm. Plus, with a little creamy kick, these tahini garlic green beans are a great, quick side dish that pop with colour and flavour.
I don’t know what it is about the winter, but I crave the crunch of fresh fruits veggies. The snap of a carrot. The pop of fresh cherry tomatoes. The juicy sweet bite of an apple. Is your mouth watering yet?
The only thing about fresh veggies is that they’re not typical fare for blistery winter months. These days people crave stews, casseroles, soups… although weirdly enough, the fresh veggies are always what call to me this time of the year. These tahini garlic green beans are great for a little warm freshness even in the winter weather.
Stay tuned for more traditional winter foods! They’ll be coming later this week =)
Tahini Garlic Green Beans
Ingredients
- 1 lb green beans, trimmed and washed
- 1 tsp dijon mustard
- 1 tsp tahini
- 1 tsp nutritional yeast
- 1 tbsp water
- 1/4 tsp garlic powder
- 1 pinch dried chili flakes
- 1 pinch sea salt
- 1 tsp olive oil
- 1 tsp coconut oil
Instructions
- First blanch the green beans by boiling them until they turn a bright green (about 1 minute) then shock with a bowl of ice water. Drain and set aside.
- In a bowl, whisk together the dijon mustard, tahini, nutritional yeast, water, garlic powder, chili flakes, and sea salt until smooth and combined. Set aside.
- Preheat a large pan over medium with the olive oil and coconut oil. Add the green beans and drizzle the sauce on top. Quickly stir and mix beans until they're coated, cook until the beans are hot and remove from pan immediately (you should be sautéing them for 3-5 minutes or else they'll get overcooked and soggy).
- Serve immediately, and enjoy!
Sally says
Love that the title of this dish includes the tahini (as well as lists it as an ingredient) but doesn’t include it in the instructions. I’m assuming the tahini gets mixed in with the sauce but it would be nice if it was specified.
Lisa Le says
Whoops! Thanks for mentioning it, must have missed it while writing it.
Ida Moser says
Really great recipe! Thank you!!
Alison Goodchild says
My family all loved this recipe. The sauce was particularly great. I was wondering if you’ve had success using this dijon/tahini/nooch vinaigrette with other vegetables.
Thanks!
Lisa Le says
It’s good for a lot of those super-green type veggies, like broccoli, brussel sprouts, or sauteed leafy greens :)
Jeremy says
That is a great recipe, I am sure this gonna taste as delicious as it looks. I have to give it a try myself. Thanks for sharing.
Diana says
So yummy – love it!