As a child, my sister and I use to trade vegetables. She ate the cooked carrots, I ate the green beans. Back then, green beans came from cans. Corn came from cans, as did green peas.
After a while, my Mom would tell me, late in the afternoon, that we were having carrots with dinner, and I should peel one for myself. She caught on to our vegetable eating, and I was happy to eat an uncooked carrot. (The same is true for me with cauliflower),
Fast forward many years, and I learned I like fresh green beans. I could have them in my salad or just snack on them.
Cooking the green beans created a new flavor combination for me, and now you can try it too.
Rinse the beans and cut the green bean ends off. Once you have finished all, heat a tablespoon or two of light olive oil in a fry pan. This will now go very quickly, be forewarned.
Add the green beans to the hot oil. Toss a few times, making sure all the green beans have been treated to some of the oil. Splash with a tablespoon or three of sesame oil, less if eating it alone, more if you would like some extra sauce for rice.
Sprinkle with sesame seeds, and grab a fork.