Recipe by Anya Fernald
Start to Finish: 15 minutes
1/3 cup tahini
1/4 cup fresh lemon juice (from 1 lemon)
1/2 tsp. brown sugar
2 lb. green beans, trimmed
1 cup fresh flat-leaf parsley leaves, roughly chopped
Freshly cracked pepper
1. Bring a large pot of water to a boil for the green beans.
2. In a blender, puree the tahini, lemon juice, brown sugar, and 2 to 4 tbsp. water; season the dressing with salt.
3. Salt the boiling water generously and add the beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and spread out on a baking sheet. Let cool slightly for 3 to 4 minutes. In a large bowl, toss the green beans with the dressing. Serve warm and top with the parsley and pepper.