Green Beans with Benne and Sorghum

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 honey
  • 2 teaspoons benne seeds or sesame seeds
  • ¼ teaspoon ground cumin

Info

  • Prep: 10
  • Cook: 15
  • Serves: 8
  • Source
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Directions

  1. Preheat oven to 450°. 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.
  2. Drain and pat dry.
  3. 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.
  4. 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.
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