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
Directions
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.
Crowded Earth Kitchen 
I see myself making a whole meal of these.. Adding a few sauteed shrimp, maybe a sprinkle of toasted almonds to those awesome ginger beans, and I’m good to go!
Green beans would love to live in your kitchen. I think they worry as they are being bagged at the grocery store… “Oh No, am I about to be BOILED?” 😉
A sort of Asian inspired Green Bean? To support Southern Living and Cooking in the U. S. they like there Green Beans cooked long and well (often in a crock pot/slow cooker) that is their standard you may not agree; I may not agree but to each his own! Cheryl
I enjoy well prepared Southern style vegetables – slow cooked, bacon rich, what’s not to love? 😉 They lose a few vitamins and take on a bit of fat, but they are indeed delicious. It’s the plain old, boiled quick in a pot and drowned in butter and salt version that makes me shiver!
Ah yes that does sound nasty! Best Regards always, Cheryl