Alexander Smalls’ Sautéed Green Beans with Toasted Charleston Benne Seeds

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 6 Servings

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Ingredients

1 1/2 pounds green beans
3 cloves garlic
2 sprigs fresh thyme
1 sprig fresh rosemary
2 tablespoons olive oil
1/4 cup unsalted vegetable or chicken stock or broth
Salt
Cracked black pepper
1 1/2 tablespoons toasted benne (white sesame) seeds

Instructions

Trim the stem ends from 1 1/2 pounds green beans. Mince 3 garlic cloves (1 tablespoon). Pick the leaves from 2 fresh thyme sprigs and finely chop (1/2 teaspoon). Pick the leaves from 1 fresh rosemary sprig and finely chop (1/2 teaspoon).
Heat 2 tablespoons olive oil in a large cast-iron pan or high-sided skillet over medium-high heat until shimmering. Add the garlic, thyme, and rosemary, and cook for 1 minute. Add the green beans and cook, turning them occasionally with tongs, until they brighten in color, about 5 minutes. Add 1/4 cup unsalted stock, reduce the heat to medium, and cover. Simmer, turning the beans occasionally, until tender, 3 to 4 minutes.
Taste and season with salt and cracked black pepper as needed. Add 1 1/2 tablespoons toasted benne seeds and toss to combine. Serve immediately.