Since when are green beans local and in season in March?
Green Beans with Sesame Sauce
In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).
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Credit: Todd Coleman
1⁄2 cup sesame seeds, toasted
1⁄4 cup soy sauce
2 tbsp. sugar
Kosher salt, to taste
1 lb. green beans, trimmed
2 tbsp. rice vinegar
2 tbsp. finely chopped scallions
2 tsp. minced fresh ginger
1. In a spice grinder or a mortar, finely grind 6 tbsp. sesame seeds. Transfer to a small food processor. Add remaining sesame seeds, soy sauce, and sugar; process into a paste. Set aside.
2. Bring an 8-qt. pot of salted water to a boil. Add beans; cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water; let chill. Drain and dry beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl; add beans and toss.
SERVES 6
