I love green beans. My family loves green beans. During the summer we have TONS! They are high in many phytonutrients that provide anti-inflammatory properties such as beta-carotene, zeaxanthin, and lutein. Plus they are excellent sources of vitamin A, C, and K. To get the most nutrients from green beans I prefer steaming them for about 5 minutes depending on the size they are chopped. From there you can add a variety of toppings to make green beans different at each meal.
Green Beans A Bit Different
But, when we are eating our version of Chinese food, I have to splurge on these green beans. No, they aren’t quiet as healthy because of the extra heat, but they are very tasty. If you have someone who hasn’t liked green beans before, this may be the recipe to get them started on a love of green beans.
Green Beans Ingredients
- 2 T sesame seeds
- 1 1/2 pounds green beans
- 1 1/2 T sesame seed oil
- 3 T coconut aminos
- 1 1/2 T rice vinegar
- 2 T coconut sugar
- 1/4 tsp fresh ground black pepper
Green Beans Directions
- To toast sesame seeds, place in a small dry skillet over medium heat. Stir constantly until they are a light golden color and fragrant, about 3 minutes.
- Trim ends of green beans.
- Cook green beans in a large pot of boiling water until tender but still crisp, about 3 minutes. Drain. Immediately place green beans in a large bowl of ice water to cool. Drain again. Pat green beans dry.
- Heat a large skillet or wok over high heat. Add sesame oil and allow to warm but not smoke. Add green beans and stir-fry until heated through, 1-2 minutes. Add remaining ingredients, except sesame seeds. Continue stir-frying until sauce reduces slightly and loosely coats the green beans, about 2 minutes.
- Serve green beans topped with toasted sesame seeds.
Green Beans Make Ahead Tip
You can blanch the green beans (boil and put in ice water), pat dry and store for up to a day. Wrap the green beans in paper towels, place in a container, and refrigerate.