Beans with Tahini Dressing

These griddled flat beans turn a basic veggie into a tasty side that pairs charred edges with creamy sauce, making any dinner table look fancy. The burnt lemon tahini drizzle adds smoky-sweet notes that'll make you actually crave green beans.

I stumbled on this dish during my deep dive into Mediterranean cooking and it's stayed on my regular menu ever since. Even my hubby who's all about meat now asks for these beans specifically, which tells you how addictive they really are.

Ingredients

• 300g flat beans: Pick younger ones that break easily without strings for better taste and texture
• Olive oil: Go for something nice since the beans will soak up whatever flavor your oil has
• 1 lemon: Try to find unwaxed ones with thinner skin that'll brown nicely on the grill
• 2 tbsp tahini: Good tahini should feel smooth without any bitter taste, just give it a good stir first
• ½ tbsp honey: Cuts through the lemon's tang and brings a touch of sweetness
• 3 garlic cloves: Nothing beats fresh garlic for that kick, look for firm, plump cloves for best flavor

Step-by-Step Instructions

Ready your beans:

Grab both ends of each bean and pull down to strip off the stringy bits along each side. Don't skip this or you'll end up with tough fibers nobody wants to eat. Cut them into sizes that'll fit your pan nicely. Toss them in a bowl with a light coat of olive oil and a good pinch of salt and pepper until they're all glistening.

Get your pan super hot:

Put your griddle pan on high flame and let it get crazy hot. Test it with a water droplet, which should dance and vanish right away. This usually takes about 3 minutes. You need this intense heat to get those nice grill marks while keeping the beans snappy.

Cook those beans:

Lay your beans out in one layer so they all touch the hot surface. You should hear them sizzle immediately. Work in small batches if needed rather than piling them up. Let them sit untouched for 2 minutes before flipping. Keep cooking and turning them now and then until you see dark grill marks but they still have some crunch, around 5-7 minutes total.

Make your lemon charred:

Slice your lemon in half and put it face down on the hot pan. Push down slightly for good contact. Don't move it for 3-4 minutes until the cut side gets dark brown or slightly blackened. This makes the lemon juice sweeter and less sharp by cooking the sugars inside.

Mix up your sauce:

In a small bowl, mix your tahini, honey, and crushed garlic. It'll start off pretty thick. Add water bit by bit, just a teaspoon at a time, while you keep stirring until it runs like thick cream. Adding water slowly stops it from getting lumpy and gives you the perfect texture.

Add in your charred lemon juice:

Squeeze juice from your grilled lemon halves straight into the tahini mix. The heat changes the juice, making it sweeter with a smoky taste. Add salt and pepper how you like it, then mix everything together well. Taste and tweak with more honey, salt or lemon juice if needed.

Put it all together:

Throw your warm charred beans into the lemon tahini sauce and toss until they're all coated evenly. The warm beans will thin the sauce just right. Put them on a plate right away, maybe with some lemon zest or herbs on top if you want. Serve them while they're still warm for the best flavor.

Tahini really is the magic ingredient here. I once made this for dinner guests and watched a known veggie-hater ask for seconds and then beg for my recipe. Something incredible happens when you mix regular tahini with that burnt lemon juice, turning plain green beans into something special.

Make Ahead Options

You can get everything ready a day before if needed. Clean and trim your beans and keep them in the fridge in a closed container. You can make the dressing early too, but it'll get thick in the fridge. Just let it warm up to room temp and add a bit of warm water to loosen it before using. Save the actual grilling for right before you eat to keep everything at the right texture and temperature.

Delicious Variations

You can switch things up with this same cooking method. Try using asparagus, sugar snap peas, or even baby zucchini cut into quarters instead of flat beans. The sauce works great on any grilled veggie. Want to make it fancier? Sprinkle some dukkah, a nutty spice mix from the Middle East, on top or toss in some pomegranate seeds for sweet juicy pops. To make it more filling, mix in some cooked farro or pearl couscous.

Serving Suggestions

These grilled beans go great with meats off the grill, especially lamb or chicken with Mediterranean seasonings. They're also fantastic next to baked fish or as part of a veggie spread. For a complete plant-based meal, serve them with warm pita, hummus, and a simple tomato cucumber mix. They taste good at room temp too, so they work well for parties or outdoor meals.

This simple method transforms everyday veggies into something special that folks will remember, while being super easy to make. Go ahead and cook these griddled beans with total confidence!

Foire aux questions sur la recette

→ Can I swap the beans for other veggies?

Absolutely! Green beans, asparagus, or even haricots verts work great. Just pick something that can handle intense heat while staying a bit crunchy.

→ How do I make this completely vegan?

Just switch the honey for maple syrup or agave. You'll still get the hint of sweetness needed in the dressing.

→ Can I prep the beans in advance?

Sure, you can trim and cut the beans earlier. Don’t cook them ahead, though. Griddle them fresh for the best taste. The dressing can be done hours before and left at room temp.

→ What pairs well with this dish?

These beans go beautifully with grilled meat, fish, or even halloumi. They’re also great with couscous, quinoa, or other grains for a plant-based meal.

→ How can I tell if the pan is hot enough?

A properly heated griddle pan will start to smoke slightly. Sprinkle some water on it—if the drops sizzle and vanish quickly, you’re good to go.

→ Can I try this without a griddle pan?

If you don't have a griddle, use a cast iron skillet, broiler, or even an outdoor grill. They’ll give you similar flavor and texture.