Tasty Beans with Tahini

These charred flat beans take an ordinary veggie and turn it into an explosion of taste that brings together smoky char and smooth creaminess—just what your dinner table needs. The smoky lemon tahini sauce adds a unique sweet-and-tangy kick that'll make you wonder why you ever found green beans boring.

I stumbled on this dish during my obsession with Mediterranean cooking and it's stuck around ever since. Even my husband (a dedicated meat fan) asks for these beans specifically—that should tell you something about how addictive they are.

Ingredients

• 300g flat beans: Go for younger ones that break easily and don't have many strings for better eating and taste
• Olive oil: Pick something quality since the beans will soak up whatever flavor your oil has
• 1 lemon: Try to find ones without wax and with thinner skin so they'll brown up nicely when heated
• 2 tbsp tahini: Get the smooth kind with no bitter aftertaste and don't forget to mix it well first
• ½ tbsp honey: Helps tone down the lemon's tang and brings in a gentle sweetness
• 3 garlic cloves: Nothing beats fresh garlic for that punch of flavor so grab firm juicy cloves

Step-by-Step Instructions

Prepare the beans:

Snap off the ends and peel away strings from both sides of each bean. Don't skip this part or you'll end up with tough bits nobody wants to chew. Cut them into sizes that'll fit your pan easily. Toss them in a bowl with a drizzle of olive oil plus a good pinch of salt and pepper until they're lightly coated all over.

Heat the griddle pan:

Get your griddle pan super hot over high heat. You'll know it's ready when water droplets dance and vanish right away. This typically needs about 3 minutes of heating time. You need this crazy heat to get those gorgeous grill marks while keeping the beans snappy inside.

Griddle the beans:

Spread beans out in one layer making sure they all touch the hot surface. You should hear them sizzle right away. Work in smaller batches if needed rather than cramming them all in. Let them cook without moving for 2 minutes before flipping. Keep cooking and turning now and then until you see dark char lines on all sides but they still have some crunch—about 5-7 minutes total.

Create burnt lemon:

Slice your lemon in half and put it cut-side down on the hot pan. Push down gently for good contact. Don't move it for 3-4 minutes until the flat surface turns dark brown or slightly black. This makes the lemon sugars caramelize, giving you more complex flavor and cutting down on sourness.

Prepare the tahini dressing:

Mix tahini, honey and crushed garlic in a small bowl. At first it'll be really thick. Slowly add water a teaspoon at a time while stirring until it's smooth and pours like heavy cream. Adding water gradually stops lumps and gives you just the right texture.

Finish with burnt lemon juice:

Squeeze juice from the charred lemon halves right into your tahini mix. The heating changes the lemon juice, making it slightly sweet with a smoky edge. Add salt and pepper how you like it, then mix everything thoroughly. Taste and tweak with extra honey, salt or lemon juice if needed.

Combine and serve:

Mix the warm charred beans with your smoky lemon tahini sauce so every bean gets covered. The warmth from the beans will thin the sauce just enough. Put them on a serving plate right away, maybe add some lemon zest or herbs if you want. Serve while still warm for the biggest flavor impact.

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The tahini really is what makes this dish special. Once I served this at a dinner where someone who usually hates veggies asked not only for seconds but wanted to know how to make it. When regular tahini meets that charred lemon juice, something amazing happens that makes plain green beans taste absolutely fantastic.

Make Ahead Options

You can get everything ready separately a day before if needed. Clean and trim your beans and keep them in the fridge in a closed container. You can make the sauce ahead too, but it will get much thicker in the fridge. Just let it come back to room temp and add a little warm water to loosen it up. Save the actual grilling part for right before you want to eat so they have the perfect texture and warmth.

Delicious Variations

You can switch things up using the same basic method. Try asparagus, sugar snap peas, or even small zucchini cut into quarters instead of flat beans. The sauce works great on any grilled veggie. Want to make it even better? Scatter some dukkah (that nutty spice mix from the Middle East) on top or throw in some pomegranate seeds for juicy sweet pops. For a heartier option, mix in some cooked farro or pearl couscous to make it more of a meal.

Serving Suggestions

These beans go perfectly with grilled meats, especially lamb or chicken with Mediterranean seasonings. They're also great next to a piece of roasted fish or as part of a spread of vegetarian small plates. For a complete plant-based meal, serve them with warm pita, hummus, and a simple tomato and cucumber salad. They taste good at room temperature too, so they work well for buffets or outdoor meals.

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This simple trick turns everyday beans into something you'll actually look forward to eating. They're so easy to make but taste like you spent hours in the kitchen!

Frequently Asked Questions

→ Can I use different types of beans for this dish?

Absolutely! Try swapping flat beans with regular green beans, thin haricots verts, or even tender asparagus spears. Just make sure whatever you pick can handle high-heat cooking while still keeping some snap and firmness.

→ Is there a way to make this dish vegan?

Just swap out the honey for maple syrup or agave to make the dish fully vegan while keeping that nice sweet balance in your sauce.

→ Can I prepare the beans ahead of time?

You can clean and trim the beans earlier in the day, but for maximum taste and crunch, cook them right before you plan to eat. The sauce can be whipped up a few hours early and left sitting at room temperature.

→ What can I serve with these griddled beans?

These beans go great with any grilled protein like fish, chicken or squeaky halloumi cheese. They also taste amazing next to grain dishes such as fluffy couscous, bulgur or quinoa for a filling plant-based meal.

→ How do I know when the griddle pan is hot enough?

Your pan should give off a bit of smoke before you toss in the beans. Try the water trick - flick some droplets onto the surface and they should dance and disappear straight away when it's ready for cooking.

→ Can I make this without a griddle pan?

A griddle pan gives you those nice stripe marks, but don't worry if you don't have one. You can get similar results with a regular cast iron pan, under your broiler, or even on a nice hot outdoor barbecue grill.