Sesame Green Beans

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Sesame green Beans

A few years ago our church group started a neighborhood garden. It was the coolest thing ever! We all chipped in and planted, weeded and harvested. It was great for so many reasons. Not the least of which was a whole garden full of fresh veggies. I have a small garden in my yard that I mostly grow weeds in. But I’m limited to the type of number of weeds I can plant because of its size.  The neighborhood garden was huge and had so many different things planted there. (I say was because we had the garden for three years, but this year, the lot has been sold to a developer and they are building new houses on that land :( .)

Each year the garden  was a learning process as we tried to figure out what crops to grow and how many of each crop to plant. The first year, the garden committee planted about 80 billion green bean plants. Green beans abounded. Green beans overwhelmed.Green beans were picked and picked again. Green beans were canned. Green beans were frozen. Green beans were eaten often. Green beans were almost banned from our house.

The Sesame Green Beans recipe came from The Green Bean Surplus of 2010 (said in a movie reel announcer guy voice.) It is easy and surprisingly tasty. It single-handedly saved the fate of the green bean at our house.

It will soon be time to harvest green beans. And I want to share this recipe as a service to the green bean.

These sesame green beans have an Asian flare since they are made using soy sauce and sesame oil. The salty soy sauce really gives a great flavor. You must be willing to let the green beans start to wilt and get brown, charred looking spots before you add the soy sauce. It seems wrong, but it  has to happen.

I don’t really like sesame seeds, but you can add some sesame seeds to the top for a really classy looking dish.


Happy bean eating!

Sesame Green Beans

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Sesame Green Beans


  • 1 pound fresh green beans, stems and strings removed, washed and dried
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce, preferably low sodium
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds, optional


  1. Heat canola oil in a large skillet over medium high heat. Add green beans and toss in oil to coat. Cook until beans are bright green in color, somewhat limp and starting to brown in spots. This takes about 7 minutes.
  2. Remove from heat and add soy sauce. Stir while soy sauce bubbles and expands.
  3. Place in serving dish and drizzle sesame oil over green beans. Sprinkle with sesame seeds if desired.

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