CHARRED GREEN BEANS WITH TAHINI YOGURT SAUCE

Recipe by The Leek & The Carrot
 
Takes 20 minutes
Serves 2 for a meal or 4 as a side

Ingredients:
1-2 pounds green beans
1/2 cup roughly chopped almonds
1 jalapeno, minced
2 garlic cloves, minced
3 tablespoons apple cider vinegar, divided
Pinch sugar
Kosher salt, divided
1/2 cup Greek yogurt
2 tablespoons tahini
2 tablespoons water
1 tablespoon vegetable oil
1/2 teaspoon freshly ground black pepper

Directions:

  1. Bring a large pot of salted water to a boil on the stove. Once boiling, cook your green beans for 5 minutes then drain and rinse under cold water.

  2. While you wait for the water to boil, you can do a few other things. First toast almonds (either in the oven or on the stove). Then in a small bowl, combine 2 tablespoons vinegar with jalapeno, garlic, a pinch of sugar and a pinch of salt.

  3. In another small bowl, combine yogurt, tahini, water, remaining vinegar and 1/2 teaspoon Kosher salt. Whisk until smooth.

  4. Once your beans have been blanched and cooled, heat oil in a large skillet over medium high heat until it glistens. Toss the blanched green beans in there and sprinkle with 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Cook over medium high heat, stirring every minute or two until most sides of the green beans are a little charred (about 10 minutes).

  5. Serve by spreading yogurt mixture over a shallow bowl and topping with green beans. Sprinkle with quick pickled jalapenos and almonds before enjoying. Season with flaky sea salt (or more Kosher salt) and more freshly ground pepper before serving.

Beans, Hot peppersBethanee WrightComment