Green Beans with Benne and Sorghum

Name: Green Beans with Benne and Sorghum
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds green beans, trimmed; 1 to taste Kosher salt; 2 tablespoons olive oil; 1 to taste Freshly ground black pepper; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons sorghum syrup; 2 teaspoons benne seeds; ¼ teaspoon ground cumin

Crisp-tender green beans roasted until lightly charred and tossed in a flavorful Asian-inspired dressing with sorghum syrup and benne seeds. This side dish combines Southern and Asian flavors for a unique twist on traditional green beans.

6 servings

30 min

Published October 4, 2025

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Ingredients

•2 pounds green beans, trimmed
•1 to taste Kosher salt
•2 tablespoons olive oil
•1 to taste Freshly ground black pepper
•2 tablespoons reduced-sodium soy sauce
•2 tablespoons sorghum syrup
•2 teaspoons benne seeds
•¼ teaspoon ground cumin

Cooking Instructions

1.
Preheat oven to 450°F. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
10 min
2.
Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10-15 minutes.
15 min
3.
Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.
5 min
4.
DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.