Green Beans with Benne and SorghumGentl & Hyers
Recipe information
Yield
Makes 8 servings
Ingredients
2 pounds 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 teaspoon ground cumin
Preparation
Step 1
Preheat oven to 450°F. 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.
Step 2
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.
Step 3
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.
Step 4
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.
Recipe notes
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