Garlicky, Spicy and Sesamey Green Beans

May 18, 2023May 18, 20230 12

Spicy Garlicky Sesame Green Beans

by The Chefin Side

Prep

10 min

Cook

5 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

	1 pound fresh green beans , trimmed
	1 1/2 teaspoons sesame oil
	1 teaspoon vegetable oil
	2 cloves garlic , minced
	1 teaspoon shallot , minced
	kosher salt and ground black pepper to taste
	1/4 cup sesame seeds , toasted

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Spicy Garlicky Sesame Green Beans are a delicious and easy-to-make side dish that pairs well with any meal. These green beans are lightly blanched and then pan-fried with garlic, shallot, and sesame oil, resulting in a nutty and flavorful dish. The sesame seeds provide a nice crunch and make this dish more filling. Not only does this dish taste great, but it also provides numerous health benefits. It is low in calories but high in fiber and nutrients, making it a great addition to any diet.

Instructions

1.	In a large pot of boiling salted water, cook the green beans until tender-crisp, about 3 minutes.
2.	Meanwhile, in a small skillet, heat the sesame oil and vegetable oil over medium heat.
3.	Add the garlic and shallot and cook until fragrant, about 30 seconds.
4.	Add the green beans and toss to coat in the oil.
5.	Season with salt and pepper and sprinkle with the toasted sesame seeds before serving.

PROS

Garlicky, spicy, and nutty, these green beans are a flavorful and healthy side dish.

They are quick and easy to make and packed with nutrients.

CONS

Some people might find the spice level too high.

Green beans can be tough to chew if overcooked, so be careful not to boil them for too long.

HEALTH & BENEFITS

Green beans are low in calories and high in fiber, vitamins, and minerals.
They are also a good source of plant-based protein.
The garlic and shallot in this recipe provide numerous health benefits, including boosting immunity and reducing inflammation.
The sesame seeds are loaded with healthy fats and antioxidants.