Green Beans with Tahini and Hot Sauce
¼ cup of lightly roasted hazelnuts
2 tablespoons white distilled vinegar
½ red or green jalapeño pepper or habanero chile, seeds removed, finely chopped
1 garlic clove, finely grated
Pinch of sugar
½ cup labne, full-fat Greek yogurt, or sour cream
2 tablespoons tahini
1 tablespoon fresh lemon juice or white wine vinegar
1 pound green beans or Romano beans, ends trimmed if you like
1 tablespoon hazelnut oil
Freshly ground black pepper
TOAST. Toast hazelnuts in a small skillet over medium heat, shaking frequently until fragrant and golden brown (about 5 minutes)
HOT SAUCE. Combine the distilled vinegar, jalapeño, and garlic in a large bowl; season with salt and sugar.
TAHINI SAUCE. In another bowl, combine labne, tahini, lemon juice, and salt. If you prefer a thinner sauce, mix in a splash of water.
COOK. Heat a large skillet over high heat. Toss the green beans with oil, salt, and pepper. Transfer beans into the hot skillet and cook, tossing frequently, until lightly charred on all sides but still bright green and with some snap to them, about 4 minutes.
TOSS. Transfer the green beans into the bowl with the jalapeño mixture, tossing to coat. Let them sit for a minute or two.
PLATE. Spoon the creamy tahini onto the bottom of a serving platter and top with the green beans and hazelnuts.