Description
A vibrant and crunchy green bean side dish featuring blanched green beans tossed with a creamy whipped tahini yogurt sauce and topped with a golden, crispy parmesan panko breadcrumb mountain. This quick and easy dish delivers a perfect balance of fresh vegetables and indulgent textures, making it an excellent addition to any meal or a snack on its own.
Ingredients
Green Beans
- 700 g / 1.4 lb green beans, ends trimmed
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Whipped Tahini Yogurt Sauce
- 1 cup plain yogurt
- 2 1/2 tbsp tahini
- 1 1/2 tbsp lemon juice (or 1 tbsp clear vinegar as a substitute)
- 1 garlic clove, finely grated
- 1/2 tsp kosher salt
Parmesan Panko Mountain
- 3/4 cup panko breadcrumbs
- 3 tbsp extra virgin olive oil
- 1/8 tsp kosher salt
- 1/4 cup parmesan cheese, finely grated (tightly packed)
Instructions
- Cook Beans: Bring a large pot of water to a boil. Add the trimmed green beans, wait for the water to return to a boil, then cook the beans for exactly 2 minutes. Drain them in a colander and rinse under cold running water for 10 seconds to stop the cooking process. No ice bath needed.
- Season Beans: Spread the drained beans on a clean tea towel and pat them dry with a second tea towel. Transfer the dried beans to a bowl and toss with 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Prepare Parmesan Panko Mountain: In a bowl, combine 3/4 cup panko breadcrumbs, 3 tablespoons olive oil, 1/8 teaspoon salt, and 1/4 cup finely grated parmesan cheese. Preheat a large non-stick pan over medium-high heat. Add the panko mixture and stir continuously for 4 to 5 minutes, until the breadcrumbs turn a golden brown color. Transfer the toasted mixture back to the bowl and allow to cool.
- Make Whipped Tahini Yogurt Sauce: In a heat-proof bowl, whisk together 1 cup plain yogurt, 2 1/2 tablespoons tahini, 1 1/2 tablespoons lemon juice, grated garlic clove, and 1/2 teaspoon salt until combined. Microwave the mixture for 20 seconds on high, then whisk again for 10 seconds until it becomes fluffy and resembles softly whipped cream. Use the sauce immediately or let it come to room temperature.
- Assemble and Serve: Arrange the seasoned green beans on a serving plate. Pour the whipped tahini yogurt sauce evenly over the beans, then pile the cooled parmesan panko mixture generously on top. Serve immediately and enjoy this crunchy, creamy veggie side dish.
Notes
- No ice bath is needed after boiling the green beans; rinsing with cold water for 10 seconds suffices to stop cooking.
- If lemon juice is unavailable, substitute with 1 tablespoon clear vinegar in the sauce.
- For best texture and flavor, use panko breadcrumbs instead of regular breadcrumbs.
- The microwaving step in the sauce makes it fluffier and helps incorporate air, enhancing the texture.
- This dish can be made ahead; simply prepare the green beans and sauce, toast the panko fresh before serving to maintain crispiness.
