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    Green Beans with Benne and Sorghum


    • 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 honey
    • 2 teaspoons benne seeds or sesame seeds
    • ¼ teaspoon ground cumin


    • Prep: 10
    • Cook: 15
    • Serves: 8

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    1. Preheat oven to 450°. 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.
    2. Drain and pat dry.
    3. 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.
    4. 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.
    recipes/sides/green_beans_with_benne_and_sorghum.txt · Last modified: 2021/09/15 00:44 (external edit)