Why do so many people insist on inflicting culinary torture on the poor, humble green bean? Few vegetables (cabbage comes to mind) are treated so badly, so frequently, by well meaning cooks. Perhaps green beans are simply too common to inspire much creativity, I don’t know. Whenever I see green beans boiled into oblivion, over buttered, over salted, and piled on a plate looking like mushy grey-green shells of their former selves, I have to wonder… how many green beans wish they had been born as artichokes instead?
Here’s a five minute, five ingredient recipe that will restore a bit of dignity to the humble green bean while restoring a few of your taste buds. Enjoy!
Ingredients (Serves 4)
1 pound of fresh green beans, rinsed and ends trimmed
1 inch piece of fresh ginger, sliced into matchstick pieces
3 drops of sesame oil
1/2 teaspoon sesame seeds
1/4 teaspoon sea salt
Step 1) Place ginger, sesame oil, and 1 tablespoon of water on the bottom of a skillet with a tight fitting lid.
Step 2) Add beans, cover, and turn heat to medium-high for one full minute. Turn off heat, but leave lid on (don’t peek!) for three additional minutes. The beans will lightly cook, but will retain their crispness, in the resulting steam.
Step 3) Remove lid and stir gently. Garnish with sesame seeds and sea salt. Serve immediately.