20 minutes
A vibrant and flavorful dish combining blistered green beans with a spicy homemade hot sauce and a creamy tahini dressing, topped with toasted hazelnuts.
Hazelnuts, coarsely chopped
0 oz
tablespoons
Jalapeño Chile, finely chopped, seeds removed
each
Garlic Clove, finely grated
each
pinches
pinches
Labne
cups
tablespoons
Lemon Juice, fresh
tablespoons
tablespoons
Green Beans, trimmed
0 lb
Black Pepper, freshly ground
to taste
1. Toast Hazelnuts
Toast ¼ cup of coarsely chopped hazelnuts in a small skillet over medium heat for about 5 minutes, until they become fragrant and lightly browned.
2. Prepare Fresh Hot Sauce
In a large bowl, combine 2 tablespoons of white distilled vinegar, ½ of a finely chopped jalapeño chile (seeds removed), 1 finely grated garlic clove, a pinch of kosher salt, and a pinch of sugar to make the fresh hot sauce.
3. Mix Creamy Tahini Sauce
Mix ½ cup of labne with 2 tablespoons of tahini and 1 tablespoon of fresh lemon juice. Season with a pinch of salt to create the creamy tahini sauce.
4. Char Green Beans
Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add 1 pound of trimmed green beans, season with salt and freshly ground black pepper, and cook for about 4 minutes, stirring occasionally, until lightly charred but still vibrant.
5. Toss Beans in Hot Sauce
Toss the charred green beans in the hot sauce mixture and let them sit for about 1 to 2 minutes to allow the flavors to meld.
6. Assemble the Dish
Spread the creamy tahini sauce onto a serving platter. Top with the charred green beans tossed in hot sauce and sprinkle with the toasted hazelnuts.
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