½ tablespoon Hojiblanca or Cobra EVOO
1 ½ lbs. of trimmed green beans
Kosher Salt
1 teaspoon of Honey Ginger Balsamic Vinegar
3 tablespoons of soy sauce
3 tablespoons of tahini
2 tablespoon of honey
1 tablespoon of Toasted Sesame Oil
2 minced garlic cloves
Heat EVOO in a large saucepan over medium heat, add the green beans, Honey Ginger Balsamic Vinegar, and sauté until tender – 5-6 min. Season lightly with salt to taste and remove from heat. In a bowl, combine the soy sauce, tahini, honey, Toasted Sesame Oil, and garlic and mix thoroughly. Drizzle over the green beans and lightly toss to combine.
