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Chili Crisp and Tahini Blistered Long Beans
recipe
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Brooklyn
Chili Crisp and Tahini Blistered Long Beans
Abi Balingit
Abi Balingit
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$1.00
These long beans go so well with potatoes AND molasses! My twist on a classic green bean side dish has so much texture and dimensions of spicy, nutty flavor. Barberries are ruby red tart berries typically found in Iranian cuisine, and I thought to add them to the dish to provide a sour contrast. If you can’t find barberries, you can use dried cranberries instead.
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You Need

4 Servings
  • ¼ cup dried barberries
  • 2 tablespoons extra-virgin olive oil
  • ½ pound long beans, washed, dried, and cut into 2-inch long pieces
  • ½ teaspoon kosher salt
  • 1 tablespoon chili crisp
  • 2 tablespoons tahini
  • 1 teaspoon toasted sesame seeds, for garnish

    • How To

    1. Soak the dried barberries in a bowl of warm water for 15 minutes. Using a strainer, drain and rinse them with cold water. Set aside.
    2. Heat olive oil in a large saucepan over high heat until the oil is smoking. Then, add the long beans. Toss frequently with tongs and cook for 2 to 3 minutes, or until nicely blistered.
    3. Lower the heat to medium and add the clean barberries, salt, chili crisp, and tahini. Sauté for 30 seconds, tossing until all the ingredients are well-incorporated.
    4. Serve the long beans with a sprinkle of toasted sesame seeds. Store any leftovers in an airtight container in the fridge for up to 4 days.