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Sesame and Cumin Roasted Green Beans with Tahini Sauce
Roasting coaxes the sweetness out of green beans and develops caramelized flavors in a way that steaming and blanching cannot. Here, drawing inspiration from a recipe by Eddie Hernandez and Susan Puckett, we toss beans with sesame and cumin seeds before roasting, then pile the lightly charred beans on top of a tahini sauce that’s bright with lemon and garlic. Keep an eye on the beans as they roast, as they can go from perfectly tender-crisp to mushy quickly.
tablespoons lemon juice
medium garlic clove, finely grated
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