Growing up I didn’t really like green beans very much. I didn't enjoy having them simply steamed, I think they were probably just picked past their prime, too fibrous and stringy. We mostly ate them mashed with potato, "boerekos" style. They didn’t really have much texture to them, cause they were way overcooked, obvs to be able to mash them. Don't get me wrong, I love that too... with lots of butter and white pepper - yum!
If you’re not a fan of green beans – you will be after trying these! The tahini dressing is creamy and tangy and the addition of the salty crispy bacon crumb – perfection. I could eat this every day.
Green beans are loaded with vitamin K, calcium, and tahini comes with its own vitamins and nutrients. As for the bacon… I don’t really know if bacon has any nutritional benefits, but it tastes delicious, and eating delicious food makes you happy, so I’d say that is enough of a benefit if you ask me.
If you’re not a fan of bacon or are looking for a yummy vegan side, swap the bacon for some roasted almond slivers.
You’ll need:
· Non-stick frying pan, with lid
· Chopping board and knife
· Measuring spoons
· Balloon whisk
· Small side plate
· Serving plate/ dish
Yields: 4-6 servings
Ingredients:
350g Green beans, fresh and whole
1 tsp Olive oil
100g Bacon, finely diced
2 Tbsp Lemon juice
2 Tbsp Tahani paste
1 tsp Sesame oil
1 tsp Wholegrain mustard
¼ c Warm water
1 tsp Lemon zest
Black pepper to taste
Sesame seeds to garnish (optional)
Method:
Start by making the tahini dressing, combine the tahini, lemon juice, sesame oil, and mustard. Mix well using a balloon whisk. Set aside.
Heat ½ teaspoon of oil in a non-stick pan over medium heat. Fry the bacon bits until cooked and crispy. Transfer to a small plate and set aside.
Add the remaining ½ teaspoon of olive oil to the pan. Prep the beans by trimming off the heads and tails. Add to the pan and cook for 2-3 minutes, add a splash (± 1 Tbsp) of water and a squeeze of lemon juice and cover the pan with a lid, to lock in the steam. Taste one of the beans to test if it is cooked enough, it should stir be firm, and slightly crunchy. Transfer the beans straight onto your serving plate/dish.
Pour over the tahini dressing, sprinkle over the lemon zest. Top with the bacon crumb, a crack of black pepper, and sesame seeds as garnish.
Delicious served warm or cold. Great as leftovers too.
Enjoy xx
Ps. If you follow me on Instagram or Facebook, feel free to tag me when you post any photos of your creations - I would love to see them.
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