Sautéed Green Beans with Toasted Benne Seeds

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Cookbook author and chef Alexander Smalls toasts benne seeds, or white sesame seeds, before stirring them into the beans to add layers of toasty, nutty flavor that permeate the whole dish. Covering the pan for part of the cook time delivers tender green beans and perfectly cooked garlic.

By
Alexander Smalls
Chef Alexander Smalls
Alexander Smalls

Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award.

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Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Sauteed Green Beans with Toasted Benne Seeds
Photo: Kelly Marshall
Total Time:
15 mins
Yield:
6 to 8
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 tablespoons benne seeds or white sesame seeds

  • 2 tablespoons olive oil

  • 1 tablespoon finely chopped garlic

  • 2 teaspoons chopped fresh thyme

  • 2 teaspoons chopped fresh rosemary

  • 1 1/2 pounds fresh green beans, trimmed

  • 1/4 cup unsalted vegetable stock or chicken stock

  • 1 1/4 teaspoons kosher salt, plus more to taste

  • 1/2 teaspoon black pepper, plus more to taste

Directions

  1. Cook benne seeds in a small skillet over medium-low, stirring often, until lightly toasted, 2 to 3 minutes. Set aside.

  2. 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.

Originally appeared: October 2020

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