In many parts of Africa, sesame seeds are called benne seeds. They are used both as an ingredient and a topping. In this dish, they serve as a nutty seasoning for the beans and complement the rich flavor of the beef in my favorite prime rib recipe.
Technique tip: You can serve these beans warm as a side or chilled as the base of a salad.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- 1 ½ pounds green beans
- 1/4 cup unsalted vegetable or chicken stock
- Salt and freshly ground black pepper
- 1 ½ tablespoons toasted benne (white sesame) seeds
- Leftover prime rib roast
1. In a large saucepan, heat the oil, garlic, thyme and rosemary over medium-high heat.
2. When the garlic turns golden, add the green beans and cook, turning them with tongs, until they brighten in color. Add the stock, decrease the heat to medium, and cover.
3. Simmer, turning the beans occasionally, until tender, 3-4 minutes. Taste and season with salt and pepper. Toss beans with the benne seeds and serve immediately with slices of prime rib roast.