Green Beans with a Mountain of Panko is my latest statement side dish invention! Blanched beans smothered in a billowy tahini yogurt sauce piled high with a mountain of crunchy parmesan panko breadcrumbs. Easy. Make-ahead. Snack-worthy!
My latest green bean side dish invention
Today’s dish has me deep in the throes of a green-bean-munching obsession. It’s supposed to be a vegetable side, but to me it’s an enormous pile of snacking-worthy food that you literally cannot stop eating once you start.
Let me paint the picture for you.
There’s a good amount of unremarkable looking blanched green beans. (Nobody is jumping up and down at this stage.)
They’re smothered with a generous amount of billowy tahini yogurt sauce (people start to perk up). Then an enormous mound of golden salty parmesan panko is piled on top (people start gathering).
Then said people dig in. And they quickly realise that the sauce acts as a glue so you get a generous amount of parmesan-panko crunch with every bite of green bean……
If every vegetable side dish was this amazing, EVERYBODY would eat their greens!!!
Ingredients
Here’s what you need to make your new favourite green beans recipe!
Green beans
Yes! You need green beans for this recipe!! 😂
whipped tahini yogurt sauce
This is my current favourite sauce that I’ve been using excessively on “everything”, such as the recent Sweet Potato Steaks and Pan Fried Eggplant. “Whipped” sounds fancy for a sauce that takes 20 seconds to whisk!! 😂 I use the name as a clue of the texture which is more light and fluffy than a basic yogurt sauce. It’s almost like soft whipped cream.
Plain yoghurt – Not sweetened, and not flavoured.
Tahini – Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is. Use Chinese sesame paste as a sub if you have leftovers from other recipes I’ve shared, like this one or this one!
Lemon – For tangy lemon flavour.
Garlic – Because it makes it tastier. Finely grate it using a microplane so you don’t have big lumps in the sauce.
CRUNCHY TOPPING
Parmesan and panko breadcrumbs fried up in olive oil until golden and crunchy. You know it’s gonna be good!
Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.
Parmesan – Grate your own (better flavour) or use store bought pre-grated (the sandy type).
Olive oil – For pan frying until golden.
How to make Green Beans with a Mountain of Panko
The recipe in my working files is articulately written up as:
Beans – Boil, drain, cool, toss.
Tahini sauce – Whisk, microwave 20 sec, whisk again.
Panko – Mix, pan fry.
I did promise you easy! 🙂 Here are step photos (and a few more words on each of those steps!).
Preparing & cooking green beans
Obviously pros should blow right past this section (or read it and share your opinions in the comments section below!).
Trimming – Only the stem end of the beans needs to be trimmed but to do this, you need all the beans lined up in the same direction which is (speaking frankly) a pain to do. I only do that for company (and recipe photos 😂). In reality, I just grab handfuls, line one end up, cut, line up the other end, cut.
Boiling – Bring a large pot of water to the boil. Add the beans, let it come back up to the boil (this might take 1 to 2 minutes) then cook for 2 minutes.
NO ICE! Drain the beans in a colander then run the beans under the tap for 10 seconds to stop them cooking further. There is no need to waste your precious cocktail ice on this step. Tap water is all you need!
Dry – Spread the beans out on a tea towel and pat dry. Or, if you have the time, just leave them to air dry. We need to dry them else the oil won’t stick and they will taste watery.
Season – Put the beans in a bowl and toss with olive oil, salt and pepper.
Temperature – The beans can be used warm or at room temperature in this recipe, but not piping hot (else it makes the sauce melt).
Everything else
Golden panko – Mix the panko, parmesan and olive oil in a bowl. Then toast in a non-stick pan for 4 to 5 minutes until golden. Let it cool before using.
Whipped tahini yogurt sauce – Whisk the ingredients in a heatproof bowl just to combine. Microwave for 20 seconds on high, then whisk again. Watch as it transforms into almost like a softly whipped cream consistency! This can be used immediately, or set aside for a while (just microwave/whisk again if needed to loosen).
No microwave? Set the bowl over a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.
Assembling – Pile the green beans on a large plate. Pour the Whipped Tahini Yogurt Sauce over then pile the panko on top. Then serve!
Proof of tastiness – Look how happy I am!
Make-ahead dream
As mentioned from the outset, this dish came about because I was after a new green bean side dish that could be prepared ahead but with an element of “wow” factor. It’s coming up to holiday season, we can do better than plain steamed beans!! 😂
So the beauty of this recipe is that it can be entirely prepared ahead then assembled in a matter of minutes. It’s a dish that is intended to be served at room temperature, so there’s no reheating to be done.
Here’s how to make ahead:
Beans – Cook today, refrigerate overnight. Take out of the fridge and bring to room temperature, then toss in oil, salt and pepper just prior to serving (once tossed the oil starts to dull the vibrant green colour of the skin).
Whipped tahini sauce – Mix together, don’t microwave. Refrigerate overnight. Then do the microwave and finally whisk prior to serving. This sauce will lose the soft whipped texture the longer it sits out.
Parmesan panko topping – Make this the day before, let it fully cool then store in a container in the fridge overnight. Bring to room temperature before using.
Assembling – Then this part is really nice and quick. No fiddling, just spread the beans on a plate, smother with sauce and pile on the panko. Done!
Serve as a vegetable side dish. Though as I mentioned earlier, make it once, and you’ll see the snacking potential as everyone grabs the beans and munches on them like french fries! – Nagi x
Watch how to make it
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Green Beans with a Mountain of Panko
Ingredients
Beans:
- 700 g/1.4lb green beans , ends trimmed (Note 1)
- 1 tbsp extra virgin olive oil
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
Whipped Tahini Yogurt:
- 1 cup plain yogurt
- 2 1/2 tbsp tahini (Note 2)
- 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
- 1 garlic clove , finely grated
- 1/2 tsp cooking/kosher salt
Parmesan Panko Mountain:
- 3/4 cup panko breadcrumbs (Note 3)
- 3 tbsp extra virgin olive oil
- 1/8 tsp cooking/kosher salt
- 1/4 cup parmesan , finely grated (tightly packed cup)
Instructions
Shortform recipe:
- Toss blanched beans with oil, salt and pepper. Whisk Tahini ingredients, microwave 20 seconds, whisk again. Toast Panko mix on stove. Assemble – beans, sauce then panko. Attack!
Full directions:
- Cook beans – Bring a large pot of water to the boil. Add beans, let it come back to the boil, cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking (there is NO NEED to use ice!).
- Season – Spread beans on a tea towel then dry with a 2nd tea towel. Transfer into bowl, toss with the oil, salt and pepper.
- Panko Mountain – Mix the ingredients in a bowl. Preheat a large non-stick pan on medium high. Add the panko mixture and stir for 4 – 5 minutes until golden brown. Transfer back into the bowl then let it cool.
- Whipped Tahini Yogurt – Whisk ingredients in a heat-proof bowl just to combine. Microwave for just 20 seconds on high, then whisk again for 10 seconds – it will resemble softly whipped cream. (Note 4) Use immediately or at room temperature.
- Assemble – Spread green beans on plate. Pour over sauce, pile on panko. Attack!
Recipe Notes:
Nutrition Information:
More green bean recipes
Had no idea I had so many green bean recipes!!
Life of Dozer
Dozer being measured for something special….NOT an outfit!!! Stay tuned…
I am addicted to this. Simple and super tasty. Don’t be put off by the tahini – it’s a subtle undertone not a crazy whack you in the face tahini taste.
Had a glut of beans and wanted to try something new. Wow, just wow, why have I not tried this before. On rotation in our house now.
Made today for my husband who doesn’t eat parboiled anything and he LOVED it (as did I). Thanks Nagi.
We made this dish last night and it was absolutely sensational. Definitely a 5/5 star dish! So so tasty!
I’m growing broadbeans (and eventually snow peas) and can imagine assembling these vegetables with the tahini and Panko topping.
First time ‘poster’.
Can I substitute frozen green beans, the fresh are looking pretty awful near me.
I have been following you & Dozer for years! Yummy years! I’ve just made this yogurt and tahini sauce (the one for green beans & Pank0) – OMG, so good!! Keep up the good work,
cheers from Canada
Trimming beans is easy. Try this=
Grab a handful of beans, even up the stem ends and cut off with large knife continue for how many you need. Flip over if you don’t want the tail ends.
Made this tonight with our steak, and wow. So good! I didn’t make quite as much of the sauce because I was afraid it would be too much, but I wish I had more! I also didn’t have parmesan, so next time I will make more and be sure to add parmesan. We were even dipping our steak into the sauce and panko. We absolutely loved this! Bravo.
Love this video, especially having more of Dozer in it! Can’t wait to try this recipe too – it looks delicious and easy to put together. Always appreciate your super helpful notes.
Cannot wait to make Green Beans with a Mountain of Panko, as a side with christmas lunch. I am nearly drooling as I write, and am sure I can smell the delicious crumbs sauteing.
Fabulous sauce and topping!! In future I’ll just wash and dry market fresh beans, forget the blanching. Will use as a huge delicious dip for baby carrots etc crudites, sooo healthy and delicious. Thanks so much for inspiration xx
Right!! I forgot to mention that ie about using other crudite-shaped vegetables. Thanks for the reminder!! N xx
Definitely will try this. I am thinking of using it on Brussels Sprouts instead of beans. ALSO I think that a moderate amount of Panko crumbs cooked this way could be great booster for many pasta recipes, especially pasta and broccoli.
Hello
Love the items in this recipe
Can I use sesame seeds crushed in water and use the same as the product of tahini Thanks a lot for your response. Carolyn
This looks so delicious. Loved the video and can’t wait to try this Nagi!
No need to redo the video Nagi, it’s perfect, especially you trying to discipline dear Dozer🤣! Great recipe. Hope I’ve spelt…spelled…everything correctly. Tough audience🙄!
Cooking fresh green beans for only two minutes reminds me of one of the early scenes in Wargames, where Matthew Broderick’s dad is at the dinner table. He bites into an ear of corn and says (I’m paraphrasing) “What did you do to the corn?” Mom says (again paraphrasing) “Isn’t it great? I only cooked it two minutes!” Dad: “Great? It’s RAW!!!”
I don’t like my green beans two-minutes’ crisp. I don’t have enough teeth left in my mouth to handle them that crisp! I really like the recipe, but I’ll cook the beans at least 4-5 minutes. I asked Google and got answers from 5-15 minutes!
I also like the beans cut in half across the equator so they’re half as long. I watched you take a bite, Nagi, and you bit off half the length while leaving the rest of the forkful still on the fork. I don’t like being stuck with my fork occupied when I might want to use it for a mouthful of something else!
There’s only me at the table, so I don’t want to pile everything on all at once. The Parmesan-panko topping will get soggy where it’s on the sauce. I’d rather dish out what I want of the beans on my plate, then ditto with the whipped yogurt-tahini sauce and finally with the P-p crumbs. The dish will last me longer that way.
Thanks for including bain-marie instructions for those of us who don’t have (or want) microwaves.
There’s lemon juice in the sauce, but I think I’d like to add about 1-2 t. lemon zest to the P-p crumbs. Do you think I should add the zest before or after the crumbs are cooked? Do you think 1-2 t. is enough? Too much?
This made me chuckle. I like to cook the crap out of my green beans because I don’t care for the chlorophyll taste. Now when I have guests, I will prepare them to be green and crunchy because I want everyone to know I’m civilized, but my internal voice will be complaining the whole time I’m eating them. I think Nagi’s special toppings might just satisfy my internal voice.
I’m making a Chef John recipe for Truffle Cauliflower Gratin that also calls for parboiled cauliflower florets. So I think I’ll pull an Ottolenghi and just roast both veggies on sheet pans before assembling. That ought to do it.
He he he that is SO funny!!! I am like that with broccoli. I know raw broccoli is a “thing” but I just can’t get on board with it!! N cc
You two are hilarious! So I’ll add another layer to this thread. I do blanch my beans but then I freeze them. I love, absolutely love frozen green beans for a snack. You can have then cooked but I’ll take my frozen! 🤣🤣
Must be good already on the Senior Discount Club website
I promise I’m not the grammer police and feel free to delete this message after the fix. In the paragraph just above the make ahead instructions, please replace “than” with “then”. Thanks again for another innovative recipe.
THANK YOU WENDY!!! I’m all flustered because this went out earlier than planned so I haven’t properly proof read it 🙂 N x
Grammar😉
Ha, thanks all! I was hoping to quickly comment so Nagi had a chance to change her post before she got too involved in her next tasks and then I made an error. Oh my, this is too funny.
Ba ha ha – I do that ALL the time too!!! 😂 Thanks again for picking that up Wendy. Honestly, I got a text message that wok me up at 4.30 AM saying “err, you do realise you sent the newsletter out at 4AM instead of 4PM??” and I freaked out, jumped out of bed and ran to my computer to finish it!!! So I totally missed the change to proof read 🙂 N xx
You beat me to it!
Looks delicious. Any ideas what I could substitute the Tahiti for a sesame allergy?
Hey Ally,
I think sunflower seed butter would do the trick. I used to make it homemade for my kids because their school is nut free. I once added it to hummus with success. It won’t have the distinct taste of seasame but it will have the nutty flavour and a similar colour and consistency.
Thanks so much for that this Holly. I’ll use this for lots of substitutions now. If never thought of that.
Saw the recipe and I knew I wanted to include your Green Beans with a Mountain of Panko in my Thanksgiving dinner! Sounds like a guaranteed pleaser for my crowd of picky eaters. But when I tried to make a test run, I ran into a problem. No Microwave. Would skipping this step be a problem for the sauce? Could I just heat it slowly on the stove top? Love your recipes and your dog. Dozer rules!
Morning Ellen! Actually, the traditional way of making this uses a bain marie set up by setting the bowl over a pot of simmering water. I’ll update the recipe! N x