Name: Green Beans with Benne and Sorghum
Yield: Makes 8 servings
Ingredients: 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 tablespoon honey; 2 teaspoons benne seeds or sesame seeds; 1/4 teaspoon ground cumin

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Green Beans with Benne and SorghumGentl & Hyers

Recipe information

Yield
Makes 8 servings

Ingredients

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 tablespoon honey

2 teaspoons benne seeds or sesame seeds

1/4 teaspoon ground cumin

Preparation

Step 1
Preheat oven to 450°F. 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. Drain and pat dry.
Step 2
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.
Step 3
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.
Step 4
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.