Green Beans With Benne And Sorghum
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
910 g
Green Bean (trimmed)2 tbsps
Olive Oil2 tbsps
Soy Sauce (reduced-sodium)2 tsps
Seed (benne)1 tsp
Ground CuminDirections:
1
Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes
2
Drain, transfer to a bowl of ice water, and let cool
3
Preheat oven to 450°F
4
Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes
5
Drain, transfer to a bowl of ice water, and let cool
6
Drain and pat dry
7
Toss beans and oil on a rimmed baking sheet; season with salt and pepper
8
Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes
9
Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper
10
Add warm beans and toss to coat
11
DO AHEAD: Dressing can be made 5 days ahead
12
Cover and chill
13
Preheat oven to 450°F
14
Drain and pat dry
15
Toss beans and oil on a rimmed baking sheet; season with salt and pepper
16
Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes
17
Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper
18
Add warm beans and toss to coat
19
DO AHEAD: Dressing can be made 5 days ahead
20
Cover and chill