This one falls in the category of simple and tasty. Green beans are blanched, then cooled and dressed with a lovely sauce of sweetened tahini. The slight bitter quality of the tahini combines with the saltiness of the soy to make a really delightful combination. In the photo above, the dish is garnished with fried tofu cubes, which I really like. If you are pressed for time, simply substitute some type of almond. My personal favorites are the Marcona almonds that Brinn gets from Trader Joe’s, but simple slivered ones will work just fine.
Dishes like this are a very good reason to keep a small garden. That way yo can be a little bit discriminating about what types of beans you cook. Although there is a wide variety of beans to select from in the grocery stores around here, I know that this is not the case in many parts of the country. We prefer french filet-type beans for blanching and eating fresh, but you may prefer something more strongly flavored. In a pinch, blue lake green beans will do, but they get a little tough if they get too large. I am really looking forward to about a month from now when beans from the garden are available. If you have even a small area that you can till up or even a large pot, I encourage you to grow some beans. It is easy and you will get the type you like to eat. Baker Creek Seeds is a great vendor…still not too late to give either bush or pole beans a go….