I can get a little bored with green beans. I really enjoy them mixed with other vegetables in salads, but alone I think they need some finesse. Sesame seeds made their way into the Southern kitchen with the slaves who were brought here from Africa. Often called benne seeds in the South, they were one of the many exotic ingredients brought to this country that we now take for granted. Photographer Jody Horton and his team thought these made excellent finger food.
RECIPE: Roasted Green Beans with Sesame Seed Dressing
3 garlic cloves, smashed
½ cup/120 ml extra-virgin olive oil
2 tablespoon Champagne vinegar
2 tablespoon tahini
1 tablespoon sesame seeds
1 teaspoon red pepper flakes
1 lb/455 g green beans, trimmed
Coarse salt and freshly ground black pepper
Preheat the oven to 450°F/230°C and set a rack to the top position. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the garlic, oil, vinegar, tahini, sesame seeds, and red pepper flakes. Add the green beans and toss until evenly coated. Season with salt and black pepper.
Spread the beans in a single layer on the prepared baking sheet and roast, tossing occasionally, until tender and lightly browned, about 20 minutes. Serve immediately.