Barely-Cooked Green Beans with Tahini-Lemon Sauce
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 lb. fresh green beans, ends trimmed
1 tsp. salt
2 T chopped flat-leaf Italian parsley
2 T Tahini
2 T fresh-squeezed or fresh-frozen lemon juice1/2 tsp. finely minced fresh garlic salt and fresh ground black pepper to taste
Directions
Bring a medium sized pot of water to a boil. Trim both ends of green beans, but keep them whole. When the water is boiling, stir in the salt and add the green beans. Cook for 3-4 minutes, or until they are barely tender-crisp. Drain beans and rinse with cold water; then let them drain well. While the beans are cooking whisk together the Tahini, lemon juice, minced garlic, and olive oil to make the sauce. (I used my fresh-frozen lemon juice. Taste to see if you’d like more garlic; then season to taste with salt and fresh ground black pepper. Wash and coarsely chop the parsley if using. To serve, arrange the beans on a serving dish, drizzle sauce over and garnish with the parsley. Serve hot.
