serves four 
Green beans are the standard kid snack around our homestead in the summer, so a large portion of our harvest rarely even makes it into the house. When I’m able to sneak a colander or two into the kitchen, green beans shine when combined with the nuttiness of sesame oil and the brightness of lemon juice. Regular green beans are dandy but the more colorful heirloom varieties, like Dragon Tongue, Purple Podded, or Golden Wax, make supper just a little more exciting.
1 tablespoon toasted sesame oil
3 heaping cups green beans with ends snapped off (about 1 pound)
1 tablespoon sesame seeds
¼ cup chicken stock (here)
2 teaspoons soy sauce or alternative of your choice
1 tablespoon lemon juice
In a medium skillet over medium heat, heat the sesame oil. Add the beans and sesame seeds and cook, stirring, for 5 minutes.
Add the stock and soy sauce and cover. Cook for an additional 5 to 10 minutes, or until the beans are crisp-tender. Toss with the lemon juice just before serving.
kitchen notes • Frozen beans will work in a pinch if that’s all you have, though you may need to add a few extra minutes to the cook time.