Soy Glazed Beans



Our yard-long beans are still in full force, so here’s another bean recipe for the collection.


To debunk ideas that my produce grows in a garden with pristine rows and no weeds, here’s a picture. It’s a jungle here. My beans have strangled the tomatoes, killed the cukes, and are crawling up anything they can find. My motto now is not to try to tame the crazy, but instead go with the flow. And reap the tasty rewards in the process.


1 lb beans
2 T olive oil
2 T butter
4 cloves garlic, minced
1/4 c soy sauce
2 T sesame seeds


Bring a large pot of salted water to a boil. Blanch for about 3 minutes, and drain. Put the beans immediately into a bath of ice water. In a skillet, on medium high heat, put in the olive oil and butter. Next, add the garlic, and saute for 3-4 minutes. Next, add the soy sauce. Cook until the sauce reduces slightly, and becomes thick (about 4 minutes or so). Add the blanched beans, and cook for another 2-3 minutes. Serve either hot or cold and sprinkle the sesame seeds on the beans right before serving.


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