Servings: 8 to 12

Grinder salt Grinder salt
2 pounds green beans, ends trimmed 2 pounds green beans, ends trimmed
2 tablespoons canola oil 2 tablespoons canola oil
2 tablespoons butter 2 tablespoons butter
4 cloves garlic, chopped 4 cloves garlic, chopped
1/4 cup soy sauce ¼ cup soy sauce
2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds
Freshly ground black pepper Freshly ground black pepper

Bring a large pot of water to a boil and season generously with regular salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans and toss to cover in the garlic butter. Cook for a few minutes.
In a pot, reduce the soy sauce and some honey to thicken it.
Toast the sesame seeds in a hot dry pan shaking above the heat to evenly toast.
To the green beans add black pepper and grinder salt, soy mixture and saute until the sauce reduces slightly and thoroughly coats the green beans.
Before serving, add the sesame seeds.
Transfer to a serving dish and serve hot.