Why Make This Recipe
Green Beans with a Mountain of Panko is an exciting dish that turns simple green beans into something extraordinary. With a creamy tahini yogurt sauce and a crunchy panko topping, this recipe offers a delightful mix of textures and flavors. It’s not just a regular vegetable dish; it’s a crowd-pleaser that can complement any meal.
How to Make Green Beans with a Mountain of Panko
Ingredients:
- 700 g/1.4lb green beans, ends trimmed (Note 1)
- 1 tbsp extra virgin olive oil
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 cup plain yogurt
- 2 1/2 tbsp tahini (Note 2)
- 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
- 1 garlic clove, finely grated
- 1/2 tsp cooking/kosher salt
- 3/4 cup panko breadcrumbs (Note 3)
- 3 tbsp extra virgin olive oil
- 1/8 tsp cooking/kosher salt
- 1/4 cup parmesan, finely grated (tightly packed cup)
Directions:
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Cook Beans: Bring a large pot of water to a boil. Add the green beans and let it come back to a boil. Cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking.
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Season: Spread the beans on a tea towel and dry with a second tea towel. Transfer to a bowl and toss with olive oil, salt, and pepper.
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Panko Mountain: In a bowl, mix the panko with added salt and olive oil. Preheat a large non-stick pan on medium-high. Add the panko mixture and stir for 4-5 minutes until golden brown. Transfer back to the bowl and let cool.
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Whipped Tahini Yogurt: In a heat-proof bowl, whisk together yogurt, tahini, lemon juice, garlic, and salt until combined. Microwave on high for 20 seconds, then whisk again for 10 seconds until it resembles softly whipped cream. Use immediately or let it come to room temperature.
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Assemble: Spread the green beans on a plate. Pour over the whipped tahini yogurt sauce, then pile on the toasted panko. Enjoy!
How to Serve Green Beans with a Mountain of Panko
Serve these green beans warm or at room temperature. They make a great side dish for any main course, from grilled chicken to steak, or even as part of a vegetarian meal.
How to Store Green Beans with a Mountain of Panko
Store any leftovers in an airtight container in the fridge for up to 2 days. The panko may lose some crunchiness, so it is best to serve fresh. Reheat the beans gently in a pan if desired.
Tips to Make Green Beans with a Mountain of Panko
- Make sure to blanch the beans properly to keep them bright and crisp.
- Toast the panko until golden for the best texture.
- Adjust the garlic and lemon based on your taste preferences.
Variation
You can add a sprinkle of chili flakes to the panko for a spicy kick. You could also substitute the yogurt with a dairy-free alternative to make it vegan.
FAQs
1. Can I use frozen green beans instead?
Yes, you can, but fresh green beans will give better texture and flavor. Just ensure to thaw and dry them well before use.
2. What can I substitute for tahini?
If you don’t have tahini, you can use almond or peanut butter for a different flavor, or simply skip it if allergic.
3. Can I prepare this dish in advance?
You can cook and season the beans ahead of time, but it’s best to toast the panko and mix with the yogurt sauce just before serving for freshness.
Green Beans with a Mountain of Panko
Ingredients
Main Ingredients
- 700 g green beans, ends trimmed (Note 1)
- 1 tbsp extra virgin olive oil
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 cup plain yogurt
- 2 1/2 tbsp tahini (Note 2)
- 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
- 1 clove garlic, finely grated
- 3/4 cup panko breadcrumbs (Note 3)
- 3 tbsp extra virgin olive oil
- 1/8 tsp cooking/kosher salt
- 1/4 cup parmesan, finely grated (tightly packed cup)
Instructions
Cook Beans
- Bring a large pot of water to a boil. Add the green beans and let it come back to a boil. Cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking.
Season
- Spread the beans on a tea towel and dry with a second tea towel. Transfer to a bowl and toss with olive oil, salt, and pepper.
Panko Mountain
- In a bowl, mix the panko with added salt and olive oil. Preheat a large non-stick pan on medium-high.
- Add the panko mixture and stir for 4-5 minutes until golden brown. Transfer back to the bowl and let cool.
Whipped Tahini Yogurt
- In a heat-proof bowl, whisk together yogurt, tahini, lemon juice, garlic, and salt until combined.
- Microwave on high for 20 seconds, then whisk again for 10 seconds until it resembles softly whipped cream. Use immediately or let it come to room temperature.
Assemble
- Spread the green beans on a plate. Pour over the whipped tahini yogurt sauce, then pile on the toasted panko. Enjoy!