Blistered Green Beans with Creamy Tahini and Fresh Hot Sauce
A simple side dish of blistered green beans served with creamy tahini sauce and a fresh hot sauce.
Yield: 4 servings
  • ¼ cup hazelnuts, chopped
  • 2 tbsp white vinegar
  • ½ red or green jalapeno, seeds removed, finely chopped
  • 1 garlic clove, finely grated
  • salt, to taste
  • pinch of sugar
  • ½ cup full fat Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 lb green beans, ends trimmed
  • 1 tbsp vegetable oil
  • freshly ground black pepper
  1. In a small skillet, toast the hazelnuts over medium heat until golden brown and fragrant. Remove from the hot pan and set aside.
  2. In a large bowl, whisk together the vinegar, jalapeno, and garlic. Season with salt and sugar. Set aside.
  3. In a smaller bowl, whisk together the Greek yogurt, tahini, and lemon juice. Season to taste with salt. Set aside.
  4. Heat a large cast iron skillet over high heat. Toss the green beans with the vegetable oil so that they are evenly coated. Season with salt and black pepper. Toss the green beans into the hot skillet and cook, shaking the pan frequently, until lightly blistered and charred on all sides, about 4 minutes.
  5. Remove from the heat and add the string beans into the bowl with the jalapeno-vinegar mixture. Toss to coat. Let them sit for 1-2 minutse.
  6. Meanwhile, spread the tahini sauce onto a serving platter. Top with the green beans and hazelnuts. Serve immediately.
Recipe from Dining In
Recipe by Joanne Eats Well With Others at