Green Beans with Benne and Sorghum
Crisp-tender green beans roasted until lightly charred and tossed in a flavorful Asian-inspired dressing with sorghum syrup and benne seeds. This side dish combines Southern and Asian flavors for a unique twist on traditional green beans.
Ingredients
- •2 pounds green beans, trimmed
- •1 to taste Kosher salt
- •2 tablespoons olive oil
- •1 to taste Freshly ground black pepper
- •2 tablespoons reduced-sodium soy sauce
- •2 tablespoons sorghum syrup
- •2 teaspoons benne seeds
- •¼ teaspoon ground cumin
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 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.
5 min
- 4.
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.
