VEGGIES: Tahini Green Beans

I don’t know about you, but the last thing I want to do during the summer is turn on the oven. Whenever I do, it makes my apartment feel like a sauna! Every Sunday, as I plan our meals for the week, I have been trying to incorporate more salads and recipes using only the stove-top. One of our favorite easy vegetable recipes this summer has been my Tahini Green Beans. I found the recipe on Gourmet Kosher Cooking and tweaked it to fit our tastes!

Instead of boiling the green beans I sautéed them in a little bit of EVOO and then steamed them by adding water to the pan and covering it. That way they didn’t get mushy and I didn’t have to worry about running the green beans under cold water. I also add an extra tablespoon of lemon juice and an additional clove or two of garlic. A little garlic breath never hurt anyone right?! See below for my tweaked version of the recipe, and I hope you enjoy it as much as we do!

VEGGIES: Tahini Green Beans


Green Beans, 1 pound with the ends cut off

Extra Virgin Olive Oil (“EVOO”), 1/4 cup for the dressing and 2 tablespoons for the pan

Tahini, 2 heaping tablespoons

Fresh Lemon Juice, 3 tablespoons

Garlic, 2-3 cloves, pressed or minced

Dried Parsley, 2 teaspoons

Water, ~1/4 cup

Sea Salt, to taste

Fresh Ground Pepper, to taste


  1. Whisk the dressing ingredients together in a bowl or add into your Chef’n Emulstir Salad Dressing Mixer and set aside.
  2. Heat your Le Creuset Skillet on the stovetop on medium heat. Add EVOO to the pan.
  3. Once the EVOO is glistening, add the green beans to the skillet.
  4. Stir around for 2-3 minutes or until the green beans are bright green.
  5. Add the water to the pan and cover for 2-3 minutes.
  6. Once the green beans are your desired tenderness, remove from the pan and place in a bowl.
  7. Drizzle the green beans with the tahini dressing and serve!