Prep: 1. Snap/cut ends off beans. Make: 1. In a bowl, whisk together the dijon mustard, tahini, water, garlic powder, chili flakes, and sea salt until smooth and combined. Set aside. 2. Heat oil over medium heat. Add the green beans and drizzle the sauce on top. Toss to coat and sauté for 4-6 minutes, until crisp tender.