Black sesame green beans are the elegant side dish that dresses up any plate: green beans flash-sautéed in coconut oil until tender, then tossed off the heat with coconut aminos, sesame oil, and toasted black sesame seeds. The black seeds give the dish a striking, restaurant look against the bright green beans. Nutty, savory, and ready in ten minutes.
SERVES 4
Although you can use any color sesame seeds, the black gives this dish an elegant feel. These green beans pair well with Macadamia-Crusted Duck Breast with Spicy “Soy” Ginger Sauce.
INGREDIENTS
2 tbsp/30 ml coconut oil, preferably expeller-pressed
1 lb/455 g green beans, ends trimmed
1 tbsp/15 ml coconut aminos
1 tsp/5 ml unrefined, expeller- or cold-pressed sesame oil
1 tbsp/10 g toasted black sesame seeds
sea salt and pepper to taste
COOKING INSTRUCTIONS
Heat coconut oil in a wok or heavy-bottomed skillet over medium-high heat. Add green beans and sauté until tender, about 7 to 10 minutes. Turn off heat, add coconut aminos, sesame oil and sesame seeds. Add salt and pepper to taste.
Pro Tips
- Toast the black sesame seeds if they aren't already — dry-toast them in the pan for a minute until fragrant; raw seeds taste flat and chalky.
- Add the coconut aminos and sesame oil only after the heat is off — this keeps the sesame oil's aroma vivid and prevents the aminos from scorching.
- Use expeller-pressed coconut oil so its flavor stays neutral and lets the sesame shine through.
- Sauté the beans the full 7 to 10 minutes until tender with a few browned spots; pale, squeaky beans aren't worth serving.
- Black sesame seeds look dramatic, but white ones work in the same amount if that's what you have.
Frequently Asked Questions
Where do I find black sesame seeds?
Asian markets and well-stocked grocers carry them. Toast them first — most bagged black sesame seeds are raw and need that minute in the pan.
Can I use frozen green beans?
Fresh is far better here — frozen beans release water and steam rather than sauté. If you must use frozen, thaw and pat them thoroughly dry first.
What should I serve these with?
They pair beautifully with macadamia-crusted duck breast with spicy “soy” ginger sauce — the sesame echoes that sauce's flavors perfectly.
Are these green beans paleo?
Yes — green beans, coconut oil, coconut aminos, and sesame oil are all paleo-friendly. A clean, simple vegetable side with Asian flair.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Heat coconut oil in a wok or heavy-bottomed skillet over medium-high heat.
- Add green beans and sauté until tender, about 7 to 10 minutes.
- Turn off heat, add coconut aminos, sesame oil and sesame seeds.
- Add salt and pepper to taste.
