Entertaining at the College of Charleston is a dedicated effort on the part of Zoe Sanders, wife of President Alex Sanders, to record through pictures, text, menus, and recipes her gracious and elegant style of entertaining. In their cooking show, Alex and Zoe present some of their favorite recipes for a dinner party.
Green Beans With Benne Seeds
Small, smooth, thin green beans seem to be the most flavorful. Serves 8
Ingredients
2 pounds green beans
1 tablespoon butter
1 teaspoon chopped fresh tarragon or ½ teaspoon dried
2 garlic cloves, peeled and pressed
1 tsp salt
Juice of ½ lemon (optional)
2 tablespoon browned benne seeds
12-inch skillet
Directions
To brown benne seeds, spread on baking sheet and bake at 350 degrees for 10 minutes, or until golden brown. Watch carefully; they get too brown quickly. Transfer to a plate to cool.
Wash beans and snap off ends.
Steam in colander over boiling water 10 minutes, or until tender and almost done.
Run cold water over beans to stop further cooking. At this point they may be set aside until ready to serve.
When ready to serve, heat butter in frying pan on medium.
Add tarragon, garlic, and ½ teaspoon of salt. Cook, stirring constantly until tarragon and garlic are limp.
Turn heat to high and add beans. Add lemon juice (optional), benne seeds, stirring constantly, 5 minutes, or until tender enough to satisfy your taste.
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