Green beans are growing like crazy right now and I've just discovered this delicious plant-based recipe by River Cottage which I have modified slightly. Enjoy!
1 tbsp sesame seeds
400g green beans, stalk ends trimmed
1/2 tbsp olive oil
Sea salt and black pepper
FOR THE DRESSING
2 tbsp shiro miso paste
2 tbsp rice vinegar
1 tsp freshly grated ginger
Put the sesame seeds in a frying pan and toast them over a medium heat for a few minutes until golden, tossing often to prevent burning. Tip onto a plate and set aside.
Preheat your grill to high or heat a frying pan. Put the beans into a large bowl, add 1/2 tbsp of olive oil and some salt and pepper and toss well to coat.
Cook 5-10 minutes, moving and turning the beans from time to time, until tender and coloured dark brown in some places - even blackened here and there.
Meanwhile, to make the dressing, whisk all the ingredients together thoroughly in a bowl. Tip the beans into a serving dish, spoon in the miso dressing and scatter over the toasted sesame seeds. Eat hot or at room temperature.
Oil Use rapeseed oil instead of olive oil
Seeds Use sunflower seeds rather than sesame seeds
Veg Use steamed mangetout or cabbage instead of green beans
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