Griddled Beans with Tahini

This griddled flat beans dish transforms a simple vegetable into a flavor-packed side that balances char and creaminess, perfect for elevating any dinner table. The burnt lemon tahini dressing adds a smoky-sweet complexity that makes even green beans irresistible.

I discovered this recipe during my Mediterranean cooking phase and it has remained in regular rotation. My meat loving husband now specifically requests these beans which speaks volumes about their addictive quality.

Ingredients

• 300g flat beans: Choose young beans that snap easily and have minimal strings for the best texture and flavor
• Olive oil: Use a good quality olive oil since the beans will absorb its flavor during cooking
• 1 lemon: Look for unwaxed lemons with thin skins that will caramelize beautifully on the grill
• 2 tbsp tahini: A good quality tahini should be creamy with no bitterness ensure you stir well before using
• ½ tbsp honey: Balances the acidity of the lemon and adds subtle sweetness
• 3 garlic cloves: Fresh garlic brings essential pungency prefer plump firm cloves for maximum flavor

Step-by-Step Instructions

Prepare the beans:

Remove the strings from both edges of the beans by snapping the ends and pulling down along the seam. This step is crucial for eliminating the tough fibrous parts that can ruin the eating experience. Cut beans into manageable lengths that will fit your pan. Place in a bowl and toss with a light coating of olive oil and a generous pinch each of salt and pepper until every bean has a slight sheen.

Heat the griddle pan:

Place your griddle pan over high heat and allow it to become scorching hot. You want the pan to reach a temperature where a drop of water instantly sizzles and evaporates. This usually takes about 3 minutes of preheating. The intense heat is essential for achieving those desirable char marks while keeping the beans crisp tender.

Griddle the beans:

Arrange beans in a single layer in the hot pan ensuring they all make contact with the surface. Listen for the satisfying sizzle that indicates proper heat. Cook in batches rather than overcrowding if necessary. Allow beans to cook untouched for 2 minutes before turning. Continue cooking and turning occasionally until each side develops deep charred grill marks while the bean maintains some crispness about 5 to 7 minutes total.

Create burnt lemon:

Cut your lemon in half and place cut side down onto the hot griddle pan. Press gently to ensure good contact. Leave undisturbed for 3 to 4 minutes until the cut surface develops a dark caramelized even slightly blackened appearance. This process caramelizes the sugars in the lemon juice creating complex flavors while reducing acidity.

Prepare the tahini dressing:

In a small bowl combine tahini honey and crushed garlic. The mixture will initially be quite thick. Add water one teaspoon at a time while continuously stirring until the dressing reaches a smooth pourable consistency similar to heavy cream. This gradual addition prevents lumping and creates the perfect texture.

Finish with burnt lemon juice:

Squeeze the juice from your charred lemon halves directly into the tahini mixture. The heat will have transformed the lemon juice giving it a subtle sweetness and smoky quality. Season with salt and pepper to taste then stir thoroughly to incorporate all flavors. Taste and adjust with more honey salt or lemon juice as needed.

Combine and serve:

Toss the warm charred beans with the burnt lemon tahini dressing ensuring each bean gets evenly coated. The warm beans will slightly thin the dressing creating the perfect consistency. Transfer to a serving plate immediately garnishing with additional lemon zest or herbs if desired. Serve while still warm for maximum flavor impact.

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The tahini is truly the secret weapon in this recipe. I remember serving this at a dinner party where a notorious vegetable skeptic asked for seconds then the recipe. The transformation of everyday tahini through the addition of burnt lemon juice creates something truly magical that elevates the humble green bean.

Make Ahead Options

You can prepare the components separately up to a day in advance. Clean and trim the beans keeping them stored in a sealed container in the refrigerator. The dressing can be made and refrigerated however it will thicken considerably when chilled. Simply bring it back to room temperature and thin with a splash of warm water before using. The actual griddling should be done just before serving for optimal texture and temperature.

Delicious Variations

This basic technique can be adapted in numerous ways. Try substituting asparagus sugar snap peas or even quartered baby zucchini for the flat beans. The dressing works wonderfully with any grilled vegetable. For added interest sprinkle the finished dish with dukkah a Middle Eastern nut and spice blend or add a handful of pomegranate seeds for juicy bursts of sweetness. For a more substantial dish turn this into a warm salad by adding cooked farro or pearl couscous.

Serving Suggestions

These griddled beans make a perfect accompaniment to grilled meats particularly lamb or chicken with Mediterranean flavors. They also work beautifully alongside roasted fish or as part of a vegetarian mezze spread. For a complete plant based meal serve with warm pita bread hummus and a tomato cucumber salad. The beans are equally delicious at room temperature making them ideal for buffets or picnics.

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This recipe turns an ordinary vegetable into something elevated and memorable while still being easy to prepare. Enjoy your griddled beans with confidence!

Frequently Asked Questions

→ Can I use different types of beans for this dish?

Yes, you can substitute flat beans with green beans, haricots verts, or even asparagus. The key is using vegetables that can withstand high heat griddling while maintaining some texture and bite.

→ Is there a way to make this dish vegan?

Simply replace the honey with maple syrup or agave nectar to make this dish completely vegan without losing the sweet balance in the dressing.

→ Can I prepare the beans ahead of time?

You can pre-string and cut the beans ahead of time, but for best flavor and texture, griddle them just before serving. The dressing can be made a few hours in advance and kept at room temperature.

→ What can I serve with these griddled beans?

These beans pair beautifully with grilled proteins like chicken, fish or halloumi. They also complement grain dishes like couscous, bulgur or quinoa for a complete vegetarian meal.

→ How do I know when the griddle pan is hot enough?

The pan should be smoking slightly before adding the beans. You can test it by sprinkling a few drops of water - they should sizzle and evaporate immediately when the pan is properly heated.

→ Can I make this without a griddle pan?

While a griddle pan gives the best char marks, you can also use a cast iron skillet, broiler, or even a hot outdoor grill to achieve similar results.