• 1 lb. green beans, fresh or frozen
  • 1/2 C. techina (tahini)
  • Water
  • Roasted almonds, slivered


Trim the green beans, and break or cut the larger pieces in half. Place in steamer basket and steam until fork-tender. Rinse under cool water to stop the cooking process, and let drain completely. Place in an attractive serving dish and set aside.

Add just enough water to the techina to give it a runny, salad dressing consistency. Pour over steamed beans and toss gently to coat. Scatter almonds over the beans. Serve warm.