Tahini Green Beans
Once in a while, there's a veggie dish that makes me forget about everything else on my plate. This is that dish. There's really no point of me making anything to go with these; as long as it's in sight it's the only thing I'll ever want to eat. Overboard, you might think, but just wait till you try it.
The still slightly crisp beans are coated in a sweet, creamy, and nutty (but nut-free!) dressing. Panko, tossed in brown butter adds even more nutty flavor and just the right amount of crunch, and the sumac gives this dish a slight citrus note.
My absolute favorite part of these beans is the mint. There's not much in here but just enough that you're left for a minute wondering what the heck that awesome taste is. It manages to stand out and compliment the beans all at the same time.
Have you ever cooked with sumac before? Sumac is a spice common in Middle Eastern cooking. It comes as a dried reddish-purple powder and has citrusy flavor. Some well-stocked grocery stores will carry it as well as most Middle Eastern markets.
Also, try out sautéed green beans!
Tahini Green Beans Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 ½ lb green beans, washed and trimmed
- 1 tablespoon olive oil
- ¼ teaspoon EACH: sea salt and pepper
- 1 tablespoon butter
- ¼ cup panko, gluten-free if needed
- ¼ cup mint, thinly sliced
- 1 teaspoon sumac
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 ½ teaspoons apple cider vinegar
- 1 small garlic clove, minced
- 1 pinch sea salt
- 2-3 teaspoons cold water
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the beans on the baking sheet and toss them with the oil, salt, and pepper. Bake in the oven for 15 minutes, or until they are crisp and tender.1 ½ lb green beans, ¼ teaspoon EACH: sea salt and pepper, 1 tablespoon olive oil
- While the beans are roasting, prepare the panko. Melt the butter in a small frying pan over medium heat. Continue to let it cook, without stirring, until it becomes golden brown, about 3 minutes. Remove the pan from the heat and stir in the panko.1 tablespoon butter, ¼ cup panko
- In a small bowl, whisk the tahini, maple syrup, apple cider vinegar, garlic, and sea salt. Add the water, 1 teaspoon at a time, until it is pourable.2 tablespoons tahini, 1 tablespoon maple syrup, 1 ½ teaspoons apple cider vinegar, 1 small garlic clove, 2-3 teaspoons cold water, 1 pinch sea salt
- Put the beans into a serving bowl then add the panko, mint, and sumac and toss everything together well.¼ cup mint, 1 teaspoon sumac
For more inspiration, check out all of our green bean recipes!
These beans are amazing! Love the crispy panko on top!
Why is there an asterisk after the tahini and plum vinegar??? There isn’t an explanation
It was supposed to reference the note in brackets about where to buy those ingredients. Thanks for the heads up that it is not clear!
This sounds wonderful. I love green beans and have never tried sumac. In #3 of the instructions, do you add the Panko after you remove the pan from the heat?
I could barely get through reading the title of this post before the cravings set in — this sounds insanely good, and I have all the ingredients in my kitchen, amazing! I love the tangy flavor of sumac and I’m always looking for new ways to use it, thanks!
I love it when I see something I want to make AND have all the ingredients. Hope you love it as much as I do!!