- 1 lb fresh green beans, washed and ends trimmed
- 2 Tbs olive oil
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano or Italian spice blend
- Salt (I used sea salt) and freshly ground black pepper to taste
- 2 Tbs sesame seeds (black or white, though the black ones add a nice visual touch)
- Steam the beans, covered, until bright green but still very crisp, for 3 to 4 minutes. Remove from the heat and drain.
- Heat the oil in a large skillet over medium heat. Cook the beans until crisp-tender, for about 2 minutes, tossing gently with tongs.
- Combine the mustard and oregano in the serving bowl. Add the beans, and toss them in the mixture, stirring until coated.
- Add the salt and pepper; sprinkle with sesame seeds.
This is such a yummy recipe, and beats the crap out of canned green beans. I like to make sure the beans stay as crisp as possible. Overcooked, limp beans just don't have the same allure. There is something really refreshing about fresh green beans. I haven't ever grown them myself, though I want to try, but I remember pinching the ends off of fresh grean beans on my grandmother's front porch when I was a kid. Every time I hold a handful of fresh green beans now, it throws me back to my childhood and makes me want to go play in the garden.