Green Beans with Creamy Tahini & Hot Sauce

Name: Green Beans with Creamy Tahini & Hot Sauce
Cook time: 30 min
Yield: 4 servings
Ingredients: 0.25 cup hazelnuts coarsely chopped; 2 tablespoons white distilled vinegar; 0.5 jalapeño pepper seeds removed, finely chopped; 1 clove garlic clove finely grated; 0 kosher salt to taste; 0.0625 teaspoon sugar pinch; 0.5 cup labne or full-fat Greek yogurt or sour cream; 2 tablespoons tahini; 1 tablespoons fresh lemon juice or white wine vinegar; 0 kosher salt to taste; 1 pound green beans or Romano beans; 1 tablespoon vegetable oil; 0 kosher salt to taste; 0 black pepper freshly ground, to taste; 0.5 cup labne or full-fat Greek yogurt or sour cream; 2 tablespoons tahini; 1 tablespoons fresh lemon juice or white wine vinegar; 0.25 cup hazelnuts coarsely chopped

Smoky and charred green beans with a creamy tahini and hot sauce drizzle, garnished with toasted hazelnuts and jalapeños. A perfect grilled or skillet-cooked dish.

Cook time: 30 minutes

Servings: 4

Ingredients

0.25 cup hazelnuts coarsely chopped
2 tablespoons white distilled vinegar
0.5 jalapeño pepper seeds removed, finely chopped
1 clove garlic clove finely grated
0 kosher salt to taste
0.0625 teaspoon sugar pinch
0.5 cup labne or full-fat Greek yogurt or sour cream
2 tablespoons tahini
1 tablespoons fresh lemon juice or white wine vinegar
0 kosher salt to taste
1 pound green beans or Romano beans
1 tablespoon vegetable oil
0 kosher salt to taste
0 black pepper freshly ground, to taste
0.5 cup labne or full-fat Greek yogurt or sour cream
2 tablespoons tahini
1 tablespoons fresh lemon juice or white wine vinegar
0.25 cup hazelnuts coarsely chopped

Instructions

Toast the hazelnuts in a small skillet over medium heat, shaking the skillet frequently until they are golden brown and starting to smell like browned butter, about 5 minutes. Set aside.
Combine the distilled vinegar, jalapeño, and garlic in a large bowl. Season with salt and a pinch of sugar. Set aside.
In another bowl, combine the labne, tahini, and lemon juice. Season with salt. If a thinner consistency is desired, add a bit of water to get a drizzly consistency.
Heat a large cast-iron or stainless-steel skillet over high heat. Toss the green beans with the vegetable oil and season with salt and black pepper. Cook the green beans in the hot skillet, tossing frequently until they are lightly charred on all sides but still bright green and crisp, about 4 minutes.
Remove the skillet from heat. Using tongs, add the beans to the bowl with the jalapeño mixture, tossing to coat. Let the beans sit for a minute or two to absorb the vinegary flavor.
Spread some of the creamy tahini sauce on the bottom of a serving platter. Top with the green beans and sprinkle with toasted hazelnuts. Serve immediately.