Stringless Beans with Toasted Mixed Seeds

A super quick and easy recipe for a tasty veggie dish.

This recipe takes around 15 minutes (to prepare and cook) and makes one full portion or two smaller side dishes.

You will need:

Stringless Beans with Toasted Mixed Seeds

• 200g stringless beans, ends trimmed

• 30/40g toasted mixed seeds (sunflower, pumpkin, flaxseed, sesame)

• 2 tbsp light soy sauce

• 2 tbsp sesame oil

• 1/2 tsp chilli flakes/gochugaru

How to :

Stringless Beans with Toasted Mixed Seeds

1. If you have available toasted seeds please skip to step 2, otherwise put the mixed seeds ( I usually use a mix of pumpkin, sunflower, flaxseed and sesame) in a pan on medium heat and mix consistently for a few minutes, until the seeds start to become darker)

2. Wash and pat dry the stringless beans, trim their ends and cut or snap them in 3 or 4 parts

3. Heat the sesame oil in a pan (iron cast preferably, any non-stick pan, or a small wok)

4. Add the beans and cook them on medium heat for 7-10 minutes, tossing or stirring frequently

5. Add the soy sauce and stir, making sure it covers the beans evenly

6. Add the toasted seeds just before removing the pan from the stove

7. Plate, serve, and enjoy!
   

• You can use olive oil or garlic-infused oil instead of the sesame oil if desired

• Whether serving as a dish in itself or as a side dish, you can add a few cubes of feta cheese on top before serving, for an extra bit of flavour

• Feel free to use only one type of seed if that's what you prefer or what you have available

• Any leftovers will last for up to 3 days if kept in an air-tight container in the fridge

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I hope life is treating you well.

Take care