Sautéed Green Beans with Tahini

Name: Sautéed Green Beans with Tahini
Prep time: 10 min
Cook time: 15 min
Yield: 4-6
Cuisine: Middle Eastern

VEG

Dairy Free Gluten Free Sides Vegan Vegetarian

Sautéed green beans with red capsicum and walnuts, finished with tahini sauce. Simple, healthy, and so tasty!

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4-6

About this recipe

I didn’t grow up eating sautéed green beans, but when you’re raised with the most amazing ingredients and cuisine, you start experimenting and adding your own twists to traditional dishes. This recipe for sautéed green beans with red capsicum and a drizzle of creamy tahini sauce shows just how versatile and flavourful simple vegetables can be. The sweetness of the capsicum balances perfectly with the savoury onions, while crunchy walnuts add a satisfying texture.

The real star here is the tahini sauce. Traditionally used in Middle Eastern dishes, tahini brings a rich, nutty flavour that complements the vegetables beautifully. I love pouring it over anything, and trust me, it works wonders here. For more vegetable-based ideas, check out my Roasted Brussels Sprouts and Baked Cauliflower both Tahini Sauce recipes for even more tasty side dishes.

Ingredients

Main Ingredients

500g string beans, ends trimmed
Olive oil, for sautéing
1 large onion, chopped
2 red capsicums, sliced into strips
Salt and black pepper, to taste
¼ cup walnuts, chopped

Tahini Sauce

2 garlic cloves crushed
½ cup tahini hulled
3-4 tablespoons lemon juice
salt to season
½ cup cold water (it may be less or more – see Cook’s note)

Notes from Rouba

Use fresh and crisp green beans for the best texture and taste
Partially steam or boil the green beans to make them tender before sauteing
Don’t overcook the green beans, they should still have a slight crunch
Toss the green beans with the onions and red capsicum until they’re coated with the oil and seasoning – Be careful not to overcook
Add a sprinkle of chopped walnuts or sesame seeds for some extra crunch and nutrition after plating.

My Recommendation:

Use a wok or frying pan—whichever you’re more comfortable with—for sautéing the vegetables. For the best results, check out my recommended kitchen equipment HERE.

Tahini sauce is easy to find at Middle Eastern supermarkets, but if you can’t find it locally, I’ve included a link to a great option HERE.

Method

Step 1.

Bring a large pot of salted water to a boil. Add the string beans and cook for about 3 minutes or until partially steamed. Drain and set aside.

In a large frying pan, heat some olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes or until golden brown.

Place the partially steamed string beans in the frying pan with the onion and cook for an additional 5-7 minutes or until the beans are tender but not overcooked

Add in sliced red capsicum strips and continue cooking for another 2-3 minutes. Season with salt and black pepper, to taste.

Step 2.

Place tahini, lemon juice, and crushed garlic into a bowl. Whisk while adding 1 tablespoon of water at a time until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping. You may add more or less water than what’s specified above. Season with salt.