GREEN BEANS WITH SUMAC & TAHINI SAUCE
Publicado el julio 02 2025
Who says green beans are boring? Not us!
Green Beans with Sumac & Tahini Sauce
Rated 5.0 stars by 1 users
Category
Side
Servings
4-6
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Curio Kitchen
Sumac adds a colorful, lemony finish to these simply prepared green beans. They make an excellent side for grilled meats or you could offer them as part of a vegetarian feast of Mediterranean mezze and salads. The sauce is also great on grilled vegetables or proteins and as the base for an herby salad dressing.
Note: Steam-sautéing is a quick, stove-top cooking method — here we use it to gently steam green beans and, when the water has evaporated, to brown them deliciously. Be sure to use a skillet with a tight-fitting lid!
Ingredients
- 2 tablespoons tahini
- ½ cup plain Greek yogurt
- 2 tablespoon fresh lemon juice
- ½ teaspoon sea salt
-
Black pepper
- 1 pound green beans, stems cut off
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- ½ cup fresh dill, roughly chopped
- ½ cup fresh mint, roughly chopped
-
2 teaspoons Lebanese sumac
-
Flaky sea salt
For the tahini sauce:
For the green beans:
For finishing:
Directions
Make the tahini sauce Mix the tahini, yogurt, and lemon juice plus 2 tablespoons of warm water in a small bowl and stir until smooth. If the sauce is too thick to drizzle, mix in another tablespoon of water. Stir in the salt and a pinch of black pepper. Taste and add more lemon or salt as needed. Set aside.
Cook the beans Put the beans, olive oil, and salt into a 12-inch, heavy bottomed skillet set over medium-high heat. Add ½ cup water and bring to a simmer. Cover the skillet and steam the beans, about 4 minutes. Remove the cover. The beans should be cooked but still crunchy. Increase the heat to high, boil off the remaining water, and sauté the beans until tender and charred in places, about 6 minutes. (Use tongs to toss the green beans occasionally as they sauté.)
Serve Spread half of the tahini sauce on a serving platter. Arrange the green beans on top and spoon more of the sauce over them. Sprinkle the sumac over the beans. Top with the herbs and flaky salt.
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