Green Beans with Garlic and Sesame
These green beans are cooked in a single pot, with garlic, sesame, and rice vinegar that concentrate as the water boils off.
- Makes4 servings
- Cook Time20 minutes
- 5
In this recipe, we cook green beans in a scant amount of well-seasoned water into which a little butter has melted. Once the beans are just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water completely evaporates clings to the pieces, adding richness and flavor. If you like, toss in ¼ cup finely chopped fresh cilantro along with the sesame seeds.
Don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most at least partially submerged in liquid.
Step 1
In a Dutch oven over medium, melt the butter. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in 1 cup water, the sesame oil and ¾ teaspoon salt; bring to a boil over medium-high.
Stir in the green beans, cover and cook until just tender when pierced with the tip of a knife, about 5 minutes, stirring once halfway through.
Step 2
Uncover and cook over high, stirring occasionally, until the water evaporates, about 5 minutes. Off heat, stir in the vinegar and honey. Taste and season with salt and pepper, then toss in the sesame seeds.
