Braised Green Beans
Photo: Carolina Ayala / Contributor
Green beans are one vegetable that need a little bit of help with flavor. In this recipe, the sweetness of the coconut oil, the tanginess of the ginger, the heat of the serrano pepper and the creaminess of the tahini give the beans a big boost of flavor. Try to cook the beans until they are soft but still bright green in color however if they cook longer, they will still taste good. Given that sesame seeds are one of the best sources of calcium, I am always looking for a reason to use tahini. Try this quick recipe for your Thanksgiving table – you can make it ahead of time, just drizzle the tahini last minute.