Green Beans with Benne and Sorghum

Ingredients for Green Beans with Benne and Sorghum

• 900g green beans, trimmed

• Kosher salt

• 2 tablespoons olive oil

• Freshly ground black pepper

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons sorghum syrup or 1 tablespoon honey

• 2 teaspoons benne seeds or sesame seeds

• 1/4 teaspoons ground cumin

How to make Green Beans with Benne and Sorghum

Preheat oven to 232°C. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.

Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes.

Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.

DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.