Fresh String Beans With Benne Seeds

• 1 pound fresh green beans
• 2 quarts lightly salted water
• 4 tablespoons sesame (benne) seeds
• 1/2 stick (2 ounces) unsalted butter

1. Trim the green beans and rinse them thoroughly.
2. Bring the water to a boil, dump the beans in all at once and boil briskly, uncovered, for about five to seven minutes or until the beans are tender, but not limp and soggy.
3. Turn the beans out all at once into a colander and run cold water over them briefly to stop the cooking process and retain their green color.
4. Place the sesame seeds in a large skillet over medium heat and cook, stirring constantly, until they are toasted to a rich brown color.
5. Watch carefully, as the tiny seeds will easily burn.
6. When they are the right color, remove pan from heat and immediately swirl in the butter.
7. Add the green beans and turn quickly to mix thoroughly.
8. Return to the heat briefly to warm the beans, then turn out on a heated platter and serve immediately.

green beans, water, sesame, unsalted butter

Taken from cooking.nytimes.com/recipes/3545 (may not work)