Green beans, my way

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.

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