Remove the tops of the green beans and cut them into 2 inch long pieces. Bring a pot of water to a boil and cook the green beans for 3 to 4 minutes until they are tender but not mushy. Remove from the heat, place in a strainer and rinse them in cold water to stop them from cooking further.
Place the sesame seeds in a frying pan (with no oil) on medium heat and toast them for 3-5 minutes, stirring continually. The sesame seeds will become toasted and begin to turn a golden brown colour
Put the toasted sesame seeds in a pestle and mortar or spice grinder until they are broken down into a crumbly mixture. Don't worry if there are some seeds that are still whole, the overall texture of the mixture should just be crumbly.
In a bowl combine the honey, tahini, coconut aminos and ground sesame seeds and whisk together. Depending on the consistency you may need to add in a splash of water to thin it out.
Transfer the cooled beans to a bowl and pour the sauce overtop. Give them a stir to ensure they are all well coated in the sauce and then sprinkle with the remaining 1/2 tbsp sesame seeds as a garnish before serving.