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Bon Appétit

Green Beans with Benne and Sorghum

By Joseph Lenn

4.4

(2)

Image may contain Plant Food Produce Vegetable Bean and Green Bean
Green Beans with Benne and SorghumGentl & Hyers

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 pounds green beans, trimmed
Kosher salt
2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons sorghum syrup or 1 tablespoon honey
2 teaspoons benne seeds or sesame seeds
1/4 teaspoon ground cumin

Preparation

  1. Step 1

    Preheat oven to 450°F. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.

    Step 2

    Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes.

    Step 3

    Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.

    Step 4

    DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.

TagsGreen BeanBean and LegumeVegetableSorghumRice & GrainsSideDinnerDairy FreeVegetarianVeganQuickEasyWeeknight MealsSimmerBon Appétit

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