Blistered green beans with creamy tahini and fresh hot sauce from Dining In: Highly Cookable Recipes (page 34) by Alison Roman

Ingredients

tahini
red jalapeño chiles
Show all ingredients...
EYB Comments

Can substitute habanero chiles or green jalapeño chiles for red jalapeño chiles, Greek yogurt or sour cream for labne cheese, and Romano beans for green beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy-skinned salmon with spicy radishes and green romesco

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute habanero chiles or green jalapeño chiles for red jalapeño chiles, Greek yogurt or sour cream for labne cheese, and Romano beans for green beans.
jess_na6y7k on February 21, 2026

Love love love this. I like it best with Romano beans. The hot sauce is a MUST the habaneros are that girl
lholtzman on May 21, 2025

I like the char on the beans, but they weren’t cooked long enough for me. I would stir fry a bit longer in the future, but I don’t know if I’ll make again. The dish didn’t really wow me.
ginger2212 on February 15, 2022

I loved this and the tahini yogurt sauce is so delectable! I couldn't stop eating it.
Apollonia on September 27, 2020

Loved the technique with the green beans, and the pickled chilis were great (I misread the recipe so left them whole, rather then fine, and they still tasted lovely). I'm not sure the tahini added much more than the yogurt, so might skip that next time, but overall would make again.
KarinaFrancis on April 21, 2020

Another great veggie dish from Ms Roman! The blistered beans are delicious, and I could have taken them a bit further. They married well with the tahini/yogurt base and the crunchy hazelnuts. The only small issue, which didn’t adversely impact the taste, was that the dressing didn’t really “stick” to the beans. I might add a touch of mustard to thicken next time.
jenmacgregor18 on November 14, 2019

I didn't make the hot sauce; but just used one of my favorites. subbed pecans for hazelnuts. And I added a bit of garlic to my tahini sauce. The beans were good, especially with the nuts. I think though that I prefer the beans without the tahini sauce. I'm going to try again with the fresh hot sauce and see what I think then...