Sometimes the simplest dishes are the best. I love fresh green beans, best when eaten within a day or two of picking. This is the time of year to enjoy them! I was raised eating green beans with melted butter, salt and pepper. Delicious, but not so good for your arteries. Others have served me green beans with sesame oil, which is nice, but a little bland. I wanted to develop a simple way to prepare green beans that was heart-healthy and delicious. And not much more complicated than smearing them with butter. This is a real winning recipe, in my opinion. My 12 year old nephew couldn’t stop eating them–he even picked them out of the pan with his fingers after we had finished eating dinner! The highest compliment, and makes cleanup easier! I think the secret is in the ume plum vinegar, which gives the dish a bit of oomph.
1 lb. green beans
1 tsp sesame oil
1 TBS ume plum vinegar
2 TBS tamari or soy sauce
Steam green beans until crisp-tender (I cooked them in just a little boiling water in a wide skillet, covered, for a few minutes). Mix sesame oil, ume plum vinegar and tamari or soy sauce and toss with green beans. Serves 4-6.
Like this:
Like Loading...
