Green Beans with Sesame Paste and Garlic

The Tassajara Recipe Book, by Brown

 

3 T. brown sesame seeds

1 T. lemon juice

1 T. black sesame seeds (or another T. brown)

Salt

1 pound green beans

Black pepper or cayenne

2 T. oil: peanut, light sesame, or olive

2 T. fresh cilantro, minced

2 T. black mustard seeds

 

3 cloves garlic, minced

 

2 T. fresh ginger, grated

 

 

Roast the brown and black sesame seeds separately, reserving the black sesame seeds for garnish.  Grind 3 T. of the brown sesame seeds in a clean coffee grinder or spice mill.

 

Wash and trim the green beans, and cut them into one-inch sections.  Blanch in boiling, salted water for several minutes until nearly tender; remove and drain.  Heat the oil, add the black mustard seeds, and cover the pan while the seeds pop.  Add the garlic and ginger, stir and add the green beans along with one or two tablespoons of water.  Add the ground sesame seeds and lemon, and season with salt and pepper.  Cover and heat.  Garnish with the cilantro and reserved whole black sesame seeds.