Charred Sesame Pecan Green Beans
The most delicious and EASY green bean recipe—perfect for Thanksgiving! The green beans are rich and savory with a hint of smokiness from the char of pan-frying, the complex flavors of soy, sesame, and maple, and the warmth of toasted pecans (115 calories or 3 WW Freestyle points!)
- 1 ⅓ tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tsp maple syrup
- 1 tbsp vegetable oil (or any high-heat oil you like)
- 12 oz fresh green beans trimmed
- ½ cup pecan halves, chopped
In a small bowl, stir the soy sauce, sesame oil, and maple syrup.
In a large microwave-safe bowl, combine the fresh green beans and ¼ cup of water. Cover with plastic wrap and microwave until the beans are just tender, about 5 minutes. Drain and pat them dry with a paper towel.
In a large skillet, heat the vegetable oil over medium-high heat until very hot (a drop of water should sizzle when it hits the pan). Add the green beans and cook, without stirring, until charred on one side, about 3 minutes. Stir and continue cooking until beans are charred all over, about 3 more minutes. Remove the skillet from heat and add the sauce mixture and pecans, tossing repeatedly to coat.
1 serving (1/6th of recipe): 3 WW Freestyle points
Make Them Ahead of Time:
You can prep these charred green beans ahead of time to make cooking them a cinch. Steam the green beans, drain and dry them well with paper towel, and refrigerate in a sealed container for up to 2 days. Chop your pecans and store them, covered, in the fridge. Next, whisk together the soy sauce, toasted sesame oil, and maple syrup in a small jar and refrigerate until you’re ready to cook. With these steps done beforehand, all you’ll need to do is pan-fry the green beans on the day of.
Adapted from Cooking Light
Calories: 115kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 171mg | Potassium: 160mg | Fiber: 2g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg