"The belly rules the mind."--Spanish Proverb

Spiced Green Beans Recipe

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This recipe for Spiced Green Beans, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Gibbons
Added: Wednesday, November 22, 2006


1 lb green beans, trimmed
2 Tbsp vegetable oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
1/2 tsp hot pepper flakes (optional)
2 cloves garlic, chopped
1/4 tsp salt
1/4 cup cilantro leaves

In a saucepan of boiling salted water, cook beans until tender-crisp; about 4 to 5 minutes. Drain and chill in cold water. Drain and set aside.

(To make ahead, wrap in a paper towel, place in a plastic bag and refrigerate for up to one day.)

In a wok or skillet, heat oil over medium-high heat. Cook mustard seeds, cumin and hot pepper flakes (if using) for 10 seconds.

Immediately stir in garlic and salt. Cook, stirring for 20 seconds. Add beans, stir-fry until hot; about 2 minutes. Garnish with cilantro leaves.




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