Sesame Roasted Colorful String Beans

When string beans are plentiful there is nothing like eating them right off the vine. My grandparents grew loads of beans and I used to love the juiciness of fresh beans. In summer months when it's hot, I just loved them for snacks. I still eat them fresh. I have few recipes with string beans. Now I would love to share this light and tasty colorful one.

Ingredients:

1 lb fresh (or frozen) green or yellow or mix of both, trimmed
1 Tablespoon extra virgin olive oil
2 Tablespoon sesame seed
1 cup of mini carrots
Sea salt, fresh ground pepper

Preparation:

1. In a large saucepan, bring 2 L salted water to a rolling boil. Add fresh (or frozen) beans and cook until they just turn color – about 5 minutes. (I used frozen beans with mini carrots). Don’t over cook the beans; you want it to be still crispy. Drain the beans and place them in the cold water bath. Drain again and place on a layer of paper towel.

2. In a large skillet, heat olive oil over a medium heat. Add sesame seeds and roast for few minutes until the seeds start to change color. Add drained beans and sauté for few 1-2 minutes. Season with sea salt and black pepper. Serve immediately.