Fresh green beans are cooked with sesame seeds, soy sauce and chicken broth for a simple side dish with tons of flavor!
I really should call these sesame green beans, “Lorraine’s Green Beans,” after my sister-in-law Lorraine. She introduced me to this recipe when we visited our Virginia family last Thanksgiving and I’ve been making them every other week since! I was shocked at the flavors and simplicity of the ingredients in this recipe along with the fact that Joey AND Anthony happily take a few bites when they see them on their little dinner plates. The beans also reheat very well so sometimes I surprise the duo and give them leftover sesame green beans for lunch too!
I’ve tried this recipe with canned green beans and it works just as well… but now that fresh green beans are in season you won’t find me near the canned unless I’m making green bean casserole. Fresh green beans scream spring to me, and with Easter right around the corner sesame green beans make a simple side dish that could wow your holiday table too! And if you tell your family how simple they are they might want to take home the recipe; so print a few to have on hand.
I changed-up Lorraine’s green beans and added a dash or two of soy sauce, because soy and sesame just seem to go together like peas and carrots. But if you don’t have any soy on hand OR sesame seeds for that fact, go rogue! I think the chicken broth is the real game changer here and could very well be the reason the Serbinski bros approve of this vegetable side dish… at least that’s what I tell myself when they grab for a bean!
- 1 tablespoon olive oil
- ½ tablespoon sesame seeds
- 1 pound fresh green beans
- ¼ cup chicken broth
- 2 teaspoons soy sauce
- Freshly ground black pepper to taste
- Heat oil in large skillet over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring until beans turn bright green.
- Pour-in chicken broth, soy sauce, and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates. Serve immediately.
Tell me: What’s your favorite spring vegetable to cook?! Oh and I’ve also tried this recipe with broccoli and brussel sprouts… it works! Make the most of fresh produce this spring and try 15 minute sesame soy green beans! Click To Tweet