Green Beans Meet Sesame Seeds
This Nepalese vegetarian dish will serve 4. Recipe adapted from Jeffrey Alford and Naomi Duguid.
Green Bean and Sesame Salad
1 pound Green Beans or Yard-long Beans
3 tablespoons Sesame Seeds
2 tablespoons Vegetable Oil
1 Green Cayenne,Serrano or Jalapeño Peppers
2 tablespoons fresh Lemon Juice
1 tablespoon Cilantro or Mint Leaves for garnish
½ teaspoon Salt or to taste
First, cook the Beans in a large pot of boiling salted Water until just tender, about 4 minutes. Drain them and refresh in cold water and drain again. Trim the ends of the Beans and cut on the diagonal into half-inch lengths and place in a large bowl.
Rinse the Cilantro or Mint Leaves well, dry and chop finely.
Next, place a dry, heavy iron skillet over medium heat. Toast the Sesame Seeds and dry roast them , shaking the pan so they don’t burn. until the Sesame Seeds are aromatic and golden brown.
Remove the seeds and stems from the hot Chili Peppers and slice them finely into rings.
Heat the Vegetable Oil and pour the hot Oil and hot Peppers over the Beans and mix well.
Sprinkle the toasted Sesame Seeds over the Beans, along with half a teaspoon or so of Salt, and then the Lemon Juice and mix again.
Sprinkle the Cilantro or Mint Leaves over the Salad just before serving.