![Sauteed Green Beans with Toasted Benne Seeds](https://cdn.statically.io/img/www.foodandwine.com/thmb/fB4qsBywRy_xZAvbMQE7mpsLuEw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sauteed-green-beans-with-toasted-benne-seeds-FT-RECIPE1020-0caa3db8e3264d098576fe87e804d739.jpg)
Ingredients
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1 1/2 tablespoons benne seeds or white sesame seeds
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2 tablespoons olive oil
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1 tablespoon finely chopped garlic
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2 teaspoons chopped fresh thyme
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2 teaspoons chopped fresh rosemary
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1 1/2 pounds fresh green beans, trimmed
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1/4 cup unsalted vegetable stock or chicken stock
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1 1/4 teaspoons kosher salt, plus more to taste
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1/2 teaspoon black pepper, plus more to taste
Directions
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Cook benne seeds in a small skillet over medium-low, stirring often, until lightly toasted, 2 to 3 minutes. Set aside.
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Heat a large skillet over medium-high. Add oil, garlic, thyme, and rosemary; cook, stirring constantly, until fragrant, about 45 seconds. Add green beans; cook, tossing often, until heated through, about 1 minute. Add stock. Cover and reduce heat to medium; cook, stirring occasionally, until beans are tender and bright green, 6 to 8 minutes. Uncover; stir in salt and pepper. Cook, uncovered, until liquid completely evaporates, about 1 minute. Remove from heat. Stir in benne seeds; add salt and pepper to taste.