Alexander Smalls’ Sautéed Green Beans with Toasted Charleston Benne Seeds
Toasted Charleston benne seeds redefine this classic Thanksgiving side.
Serves6
Prep10 minutes
Cook11 minutes to 14 minutes
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Traveling the world, I fell in love with wok-cooked vegetables that are cooked over a high heat with minimal liquid, so I adapted this dish and added the characteristics of the South. I add chicken broth, which helps tenderize the beans, soften the texture, and add flavor.
I love this dish year-round: warm as a side or chilled as the base of a salad. Just add fresh tomato and your favorite leafy herb — fresh mint and basil work especially well.
Sautéed Green Beans with Toasted Charleston Benne Seeds Recipe
Toasted Charleston benne seeds redefine this classic Thanksgiving side.
Prep time 10 minutes
Cook time 11 minutes to 14 minutes
Serves 6
Nutritional Info
Ingredients
- 1 1/2 pounds
green beans
- 3 cloves
garlic
- 2 sprigs
fresh thyme
- 1 sprig
fresh rosemary
- 2 tablespoons
olive oil
- 1/4 cup
unsalted vegetable or chicken stock or broth
Salt
Cracked black pepper
- 1 1/2 tablespoons
toasted benne (white sesame) seeds
Instructions
Trim the stem ends from 1 1/2 pounds green beans. Mince 3 garlic cloves (1 tablespoon). Pick the leaves from 2 fresh thyme sprigs and finely chop (1/2 teaspoon). Pick the leaves from 1 fresh rosemary sprig and finely chop (1/2 teaspoon).
Heat 2 tablespoons olive oil in a large cast-iron pan or high-sided skillet over medium-high heat until shimmering. Add the garlic, thyme, and rosemary, and cook for 1 minute. Add the green beans and cook, turning them occasionally with tongs, until they brighten in color, about 5 minutes. Add 1/4 cup unsalted stock, reduce the heat to medium, and cover. Simmer, turning the beans occasionally, until tender, 3 to 4 minutes.
Taste and season with salt and cracked black pepper as needed. Add 1 1/2 tablespoons toasted benne seeds and toss to combine. Serve immediately.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
From Meals, Music, and Muses by Alexander Smalls. Copyright © 2020 by the author and reprinted by permission of Flatiron Books.