Our daughter Odelle is part of a vibrant community in Herzliya, where young professionals and university students are building wonderful lives for themselves and creating a sense of togetherness. Shabbat is when the community truly comes alive, with big meals hosted by one person but everyone contributing a dish. It’s a potluck dinner — but with structure.

Odelle’s green beans are so delicious that they are requested time and time again. This is her recipe. Green beans are one of those ideal vegetables: easy to prepare, easy to check for bugs, and endlessly adaptable. Here, the method is simple but clever — one easy technique, one pan, and a big flavour payoff. The beans are dry-fried to blister and bring out their nuttiness, then quickly steamed in the same pot. Sesame appears in two ways: silky tahini that coats the beans and toasted sesame seeds that deliver a final flavour bomb, making them irresistible. Best of all, this is one of those recipes that can be made ahead of time and served warm or at room temperature.

This is one of those recipes where it really helps to have everything ready ahead of time. Once you start cooking, it comes together fast.

*If using frozen green beans instead of fresh, omit the baking soda – the baking soda helps in breaking down the waxiness of the beans, and frozen beans don’t need this step.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 kilo (2.2 pounds) fresh green beans, trimmed
• 4 cloves garlic, minced
• 1 cup water + ½ teaspoon baking soda*
• 2 tablespoons tahini paste
• 2 tablespoons toasted sesame seeds
• Salt, to taste

METHOD:

1. Heat the pan: Place a large sauté pan with a lid over medium-high heat. Add the olive oil and heat until shimmering.
2. Blister the beans: Add the green beans and fry, tossing consistently, until some start to brown and blister.
3. Add garlic: Working quickly, add the garlic and toss with the beans for about 30 seconds. Don’t worry if some garlic sticks to the pan.
4. Steam and soften: Add the water (and baking soda, if using fresh beans) all at once, scraping up any garlic from the bottom. Cover and cook for 3–5 minutes, until the beans are tender.
5. Do not worry if there is liquid left at the bottom of the pan, as this liquid will combine with the tahini to make a silky sauce.
6. Finish with tahini and sesame: Uncover, add the tahini, and stir until it clings to the beans with the remaining liquid. Sprinkle in the sesame seeds and toss to combine.
7. Season and serve: Add salt to taste. Serve warm or at room temperature.

MAKE AHEAD:

The beans can be made up to 4 hours ahead of time and served warm or at room temperature. They can also be prepared 1–2 days in advance, stored in an airtight container in the fridge, and brought back to room temperature before serving.