Long Beans with Creamy Sesame Sauce

By Chef Andy Baraghani

July 26, 2024

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Kosher Saltto taste

Green Beans1 1/2 pounds, or Romano beans (ends trimmed if you feel like it)

Tahini1/4 cup

Lemon Zest1 tsp, freshly grated

Lemon Juice3 tbsp, fresh

White Miso2 tbsp

Olive Oil2 tbsp, extra-virgin

Honey1 tsp, runny

Ginger1 tsp peeled, finely grated

Toasted Sesame Oil1 tsp

Water2 to 3 tbsp

Cilantro1/2 cup, coarsely chopped

Black Pepperfreshly ground

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Steps

Bring a large pot of water to a boil and throw in two large handfuls of salt (about 1/2 cup). You want the water to be overly salty because this is truly the only chance for the beans to get seasoned deeply.
While the water comes to a boil, fill a large bowl with ice and add enough water so that the green beans will be submerged. Set the bowl close to the pot of boiling water.
Drop the beans into the boiling water and cook until they are bright green and tender, 3 to 5 minutes, depending on how thick your beans are. I prefer them on the soft side but not limp. If you like them still a tad crunchy, cook for only 4 minutes. Using tongs or a slotted spoon, transfer the green beans to the ice bath and let them chill out for 10 seconds, which will stop them from continuing to cook and turning to mush.
Drain the beans and lay them out on a clean kitchen towel. You want to get them as dry as possible, so they don't carry water that dilutes the dressing.
In a small bowl, whisk the tahini, lemon zest, lemon juice, miso, olive oil, honey, ginger, sesame oil, and 2 tablespoons of the water until spoon. If the sauce is stiff, stir in the remaining 1 tablespoon of water to loosen. Taste for salt; you may need to add just a pinch.
Spoon some of the sauce on a platter. Place the beans onto the sauce and top with more. Scatter the cilantro over, finish with pepper, and serve.
A Note from Andy: In the height of summer, you'll find me picking through the overflowing bean pile at the market. From the svelte haricots verts, which I rarely cook, as they are near perfect raw, to the reliable green beans, which deserve a kiss of smoke, either blistered in a hot pan or charred on the grill until their once-snappy texture disappears. The wider flatter Romano or pole beans are sturdier and beg to be braised until they're nearly falling apart. I always grab a few of each variety whenever I find them. Here, the beans are simply boiled in what may seem like overly salted water. But trust me, they are only in this salty bath for a few minutes, which will deeply season them and bring out the vibrant green color we're after. Drag them through the creamy sesame sauce- which can be paired with nearly any vegetable: broccoli, carrots, cucumbers, steamed greens, or frozen spinach you forgot in the freezer until just now- and you'll experienced them in an entirely new light.