Green Beans with a Mountain of Panko
User Reviews
5
Green Beans with a Mountain of Panko
Description
This recipe prepares green beans blanched briefly for tenderness while keeping their snap. After drying, the beans are tossed in olive oil, salt, and pepper for seasoning. The dish includes a whipped sauce made from plain yogurt, tahini, lemon juice, grated garlic, and salt that is warmed briefly to achieve a creamy texture similar to whipped cream. On top is a 'mountain' of toasted panko breadcrumbs mixed with parmesan cheese, olive oil, and salt, giving a crisp, flavorful finish.
The result is a dish balancing soft and crunchy textures, with the tahini yogurt adding a tangy, nutty creaminess that complements the beans and savory panko topping. The panko is toasted on the stove until golden, ensuring a satisfying crunch.
This side goes well alongside roasted or grilled meats or as part of a vegetable-focused meal. Components can be prepared in advance and assembled just before serving to keep the panko crisp. The recipe suggests storing elements separately for up to a day or two, maintaining texture and freshness.
Trimming the beans evenly and choosing hulled tahini will impact flavor and appearance. The recipe offers substitutes for ingredients like panko if unavailable, making the dish accessible in various kitchens.
Ingredients
Beans:
- 700 g/1.4lb green beans , ends trimmed (Note 1)
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
Whipped Tahini Yogurt:
- 1 cup PLAIN yogurt
- 2 1/2 tbsp tahini (Note 2)
- 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
- 1 garlic finely grated, clove
- 1/2 tsp kosher salt cooking salt
Parmesan Panko Mountain:
- 3/4 cup panko breadcrumbs (Note 3)
- 3 tbsp extra virgin olive oil
- 1/8 tsp kosher salt cooking salt
- 1/4 cup parmesan , finely grated (tightly packed cup)
Instructions
Shortform recipe:
- Toss blanched beans with oil, salt and pepper. Whisk Tahini ingredients, microwave 20 seconds, whisk again. Toast Panko mix on stove. Assemble - beans, sauce then panko. Attack!
Full directions:
- Cook beans - Bring a large pot of water to the boil. Add beans, let it come back to the boil, cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking (there is NO NEED to use ice!).
- Season - Spread beans on a tea towel then dry with a 2nd tea towel. Transfer into bowl, toss with the oil, salt and pepper.
- Panko Mountain - Mix the ingredients in a bowl. Preheat a large non-stick pan on medium high. Add the panko mixture and stir for 4 - 5 minutes until golden brown. Transfer back into the bowl then let it cool.
- Whipped Tahini Yogurt - Whisk ingredients in a heat-proof bowl just to combine. Microwave for just 20 seconds on high, then whisk again for 10 seconds - it will resemble softly whipped cream. (Note 4) Use immediately or at room temperature.
- Assemble - Spread green beans on plate. Pour over sauce, pile on panko. Attack!
Notes
- Trim green beans evenly to improve texture and presentation, trimming both ends if preferred.
- Use hulled tahini for a smoother, less bitter flavor; unhulled tahini is darker and more bitter.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but will not be as crisp.
- For warming the tahini yogurt without a microwave, use a bain-marie method over simmering water.
- Make components ahead: beans last 24 hours refrigerated, tahini sauce can be prepared a day before, and panko toasted up to two days before assembly.
- Leftover assembled dish keeps up to two days but may lose panko crunch; reserve separate portions of components if planning leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188cal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 592mg | 25% |
| Potassium | 368mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 886IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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