This extremely easy side dish of green beans, peas, and sesame comes together in 20 minutes. It's great for the holidays and other family meals.
Quick and unique
My vintage recipe today is for an easy side dish.
Sesame oil and seeds are a wonderful addition to the green vegetables here. Green, as in peas and green beans, which can be fresh or frozen. Though they are great with leafy greens, too, that's not our recipe here.
The few drops of sesame oil should not be overlooked. They tremendously enhance the overall flavor and give it the unique touch that makes this simple stir of veggies stand out. However, you mustn't overdo it with the oil—too much, and it ruins the dish.
I use white and black sesame seeds because they look more striking, but the flavor is the same with just one.
A close relative to the green beans with almonds, it's a great addition to our side dishes recipe archive for the holidays, Summer cookouts, and outdoor meals when fresh peas are at their peak.
Ingredient Notes
- Green beans: any type, fresh or frozen.
- Peas: fresh or frozen.
- Sesame seeds: white, black or a mix.
- Sesame oil: it adds a unique flavor and can't be substituted.
- Unsalted butter: for cooking the vegetables. You can substitute it for vegetable oil like olive or sunflower oil.
- Soy sauce: it's optional, but I recommend it.
- Red pepper flakes: optional if you want a spicy kick.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Fresh peas and green beans
If buying them fresh, it's important to choose good produce.
- For fresh peas, look for firm, bright green pods that feel full but not bulging. Avoid yellowing or wrinkled pods.
- For green beans, choose beans that are bright green, crisp, and snap easily when bent. Avoid beans that are limp, blemished, or have dark spots.
Sesame seeds and oil
- Large skillet or wok: I like cast iron skillets, but any type you normally use to fry or saute works.
- Medium-high heat: it's important to cook the veggies without softening them too much. They need to have a good bite.
Cooking the vegetables
You can choose to saute them (quick fry with butter, oil or fat) for a brief or longer time until you have charred bits. It depends on your personal preference.
Serving
- Garnishes: besides the sesame seeds, you can add a fresh herb like cilantro, mint or thyme. It will add another flavor, so tread carefully.
- Informal meals: if the skillet is cast iron, for example, and you're eating outside, you can serve them directly from it.
- Platters: this is a great side dish for a buffet table, occasions like Thanksgiving, and Summer celebrations like the 4th of July or Labor Day. A rectangular white serving plate is especially good due to its contrasting colors and shape.
Related recipes you might like:
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Sesame Green Beans and Peas (fresh or frozen)
Ingredients
- 2 cups peas, fresh or frozen
- 2 cups green beans, fresh or frozen
- ¼ cup butter
- 1 tablespoon soy sauce, optional
- ¼ teaspoon salt, or to taste if not using soy sauce
- black pepper, freshly ground, to taste
- 2 tablespoons sesame seeds, white, black or a mix
- 1 teaspoon sugar
- pinch red pepper flakes, optional if you want some spiciness
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds, to sprinkle before serving
Instructions
- Cook 2 cups peas and 2 cups green beansif using fresh) in abundant salted water. If using frozen peas and green beans, defrost according to package directions. Drain and reserve.
- Melt ¼ cup butter in a skillet. When it starts to foam add the reserved beans and peas. Drizzle 1 tablespoon soy sauce and season with ¼ teaspoon salt and black pepper to taste, stir to mix and cook for a few minutes over medium-high heat. You can let them color or char a little, but don't let them burn.
- Reduce the heat to medium and add 2 tablespoons sesame seeds, 1 teaspoon sugar and pinch red pepper flakes (if using) to the skillet. Stir everything a few times and cook for a minute or so, until the seeds are impregnated. Remove from the heat.
- Taste and adjust for salt and pepper if needed, and drizzle 2 teaspoons sesame oil.
- Transfer to a serving plate or dish. Sprinkle with 1 teaspoon sesame seeds and serve immediately.
Notes
Nutrition
Adapted from Betty Crocker's Cookbook, 1969 edition
Cocoa and Lavender says
This sounds like a great side for any holiday meal! And many thanks for all the recipes - the almond tart will be on my Christmas table, for sure! ~ David
yummychunklet says
Love the green of your peas!
Guru Uru says
That looks absolutely gorgeous my friend what a delicious side 🙂
Cheers
Choc Chip Uru