- 1 pound snap beans (young, green, whole)
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon garlic (fresh, finely minced)
- 1 tablespoon sesame seeds, toasted
- Salt to taste
Wash young green snap beans. Trim ends. Dry well on paper towels. Heat oils on medium high in a large nonstick skillet. Add beans in one layer in straight rows. Sprinkle with garlic. Roll the beans to brown lightly on all sides, then sprinkle beans with toasted sesame seeds. Roll again, serve sprinkled with salt. Seeds can be toasted in a heavy skillet over medium heat, keep stirring every few seconds to a light golden brown being careful not to burn. Great with sandwich, as a side dish, or as a snack.
Recipe from Pennsylvania Vegetable Growers Association.