I am not a fan of raw green beans, BUT I love this dish! It is so filling, hearty, and flavorful. It is the perfect dish for the end of the summer/early fall when a variety of sun loving foods are still in season (e.g. peppers, green beans). The recipe is savory and warmed to room temperature to soften the green beans.
Sesame Green Beans
- Yield: 1 very large helping (1 Serving)
- Cost: $1.50-2.50
- Prep: 10 mins
- Dehydrating/Sun-baking: 4 hours
- 1 heaping cup of fresh green beans (with the stem clipped off)
- 1 fresh ear of corn
- 1 handful tomatoes
- 1/3 large sweet pepper
- 1 garlic clove
- small handful of dill
- 2 tbsp sesame seeds
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seed oil (not raw)
- 3 tbsp hemp seeds
- Knife and cutting board (so simple)
- Dehydrator, oven, or a sunny day 🙂
- Remove the stems from the green beans, and chop each green bean into 2-3 pieces. Place the green beans into a bowl.
- Remove the corn from its ear using a sharp knife. Add to the green beans.
- Chop the sweet pepper and tomatoes, and add.
- Mince the garlic and dill. Add to the green beans.
- Add the rice vinegar, soy sauce, and sesame seed oil to the green beans and mix very well.
- Pour the green bean mixture onto a glass plate, and place it in the dehydrator or oven. If you are using an oven, set it to the lowest temperature possible with the door left ajar. Leave in the dehydrator or oven for 4 hours (105-118 F degrees). To sun-bake the dish, pour the mixture on a shallow bowl or glass casserole dish, and cover with a nut bag or cheesecloth. Tie the nut bag or cheesecloth to the bowl using a large rubber band or shoestring to prevent bugs from getting into your food. Sit the bowl out in the sun for 4 hours.
- Once the dish is done, add the hemp seeds, mix well, and enjoy with leafy greens (e.g. arugula or lettuce)!
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