Blistered Green Beans With Lemon Tahini
Beautiful blistered green beans with a light, citrusy lemon sauce. Excellent for a crowd or an easy weeknight dinner.
Servings: 6 people
Calories: 62kcal
Equipment
Ingredients
Lemon Tahini Sauce
- 1 tablespoon tahini
- ½ t lemon zest grated
- 3 t lemon juice
- 1 T warm water
- Kosher salt and pepper
Green Beans
- 2 T olive oil
- 1 lb green beans trimmed
- 3 cloves garlic chopped
- 1 t rosemary chopped
- 1 ½ T parsley chopped
Instructions
Make the sauce:
- Whisk the tahini with water.
- Add the lemon juice, zest, salt, and pepper.
- Whisk until smooth. You may need to add more water to get to a saucy consistency.
Make the Green Beans:
- Heat 2T of olive oil in a pan over medium heat.
- Add half of the green beans and saute' until brown, blistered, and wrinkled in spots.About 6 minutes.
- Add garlic and continue to saute' until lightly brown.
- Add half of the rosemary and parsley, along with a touch of salt to combine.
- Transfer to a platter and then repeat with the rest of the green beans.
- Drizzle the green beans with the dressing. Grate some lemon zest over the top.
Notes
Store the green beans in an airtight container in the refrigerator. They will last for 2-3 days.
Reheat either in the microwave for 30-60 seconds or in a pan.
If the green beans are stored without the tahini dressing on them already, reheat them in the oven at a low temperature for 10 minutes. Add the dressing on top and serve.
While you can freeze the blistered green beans without the dressing, I do not recommend it.
Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
