We have an ongoing war among some of our staff members, and it centers around green beans. Our chef, Eddy, insists on cooking them just until al dente, whereas I cannot abide a crunchy green bean. It’s entirely up to you, of course; the timing I give here is for making them the way I like them: fully cooked!

　　

Ingredients

serves 3 to 4

　　Kosher salt

　　3/4 pound yellow or green string beans, trimmed

　　2 teaspoons rice vinegar

　　1/4 teaspoon sugar

　　1 teaspoon olive oil

　　1 teaspoon fish sauce

　　1/4 teaspoon sesame oil

　　1 small Thai bird chile, minced

　　1 1/2 teaspoons black or white sesame seeds (or a mixture)

　　

Step 1

Bring a large saucepan of well-salted water to a boil. Add the beans and cook until tender (or to your liking), 3 to 4 minutes. Strain the beans into a colander (do not rinse), then spread them on a towel-lined baking sheet. Let cool.

　　

Step 2

In a small bowl, combine the vinegar, sugar, and a big pinch of salt and whisk to dissolve. Add the olive oil, fish sauce, sesame oil, and chile and whisk again.

　　

Step 3

Put the beans in a large bowl and drizzle the dressing over. Sprinkle with the sesame seeds and toss well to combine.

　　

Step 4

Taste and season with more salt if desired.

　　Bi-Rite Market's Eat Good Food