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!