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Green Beans with Benne and Sorghum

Name: Green Beans with Benne and Sorghum
Cuisine: southern_american
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
4.
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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