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  • Lindsey, EDRD

Garden Goods

It took longer than usual but my gardens are finally exploding with produce. The sugar snap peas! The basil! The zucchini squash! The BEANS!

Last year I bought pole bean towers and man alive, once the seedlings climb up all the way it's beans-beans-BEANS for weeks. Like most all green veggies, beans are a high fiber food and have a good amount of vitamins. Normally we're good with just steamin' them and adding a smidge of butter and salt. Tasty as that is, today I felt like mixing it up with our harvest. This one's not for the kids, but hey, there's literally always tomorrow's harvest.

Sesame Sriracha Beans

Fresh beans, washed (I have about a pound I think?)

1 tablespoon sesame oil (can substitute vegetable oil)

1/2 teaspoon minced garlic

2 teaspoons sesame seeds

Pinch of salt

~1 tablespoon sriracha sauce

In a large skillet, over medium high heat, heat up the oil. Add minced garlic and beans. Stir to evenly coat the beans with the oil. Cover and reduce heat to medium. Cook for ~10 minutes, stirring occasionally, until beans are fork-tender. Add sesame seeds and salt and stir to coat. Lastly drizzle sriracha sauce on the beans and serve warm.

Side note- my purple beans turn green upon cooking. I don't know what voodoo magic Mother Nature's got going on there. I'm not pulling a fast one on you- same beans in the before and after pics!

My pound-ish of beans made four servings of about one cup. Per serving: 70 calories, 6 grams carbohydrates, 2 grams fiber, 4 grams fat, 2 grams protein, 41 mg sodium.

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