KCB 5.13: Green Beans
Green Beans
Here's a delicious way to serve seasonal French stringless green beans. Serve as an entree or part of a multi-course dinner.
• PREPARATION & COOKING TIME: 15 minutes
• YIELD: Enough for 4 or 5 persons
• YIELD: Enough for 4 or 5 persons
• 2 tablespoons (40 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• one 1.25 cm (1/2-inch) cube of ginger sliced into paper-thin julienne strips
• 450 g (1 pound) fresh green stringless beans, "topped and tailed" and
cut into 2 1/2 cm (1-inch) diagonal slices
• 1/4 cup (60 ml) water
• 1/2 teaspoon (2 ml) ground cumin
• 1/4 teaspoon (1 ml) turmeric
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) minced fresh coriander leaves
• 1 teaspoon (5 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) black mustard seeds
• one 1.25 cm (1/2-inch) cube of ginger sliced into paper-thin julienne strips
• 450 g (1 pound) fresh green stringless beans, "topped and tailed" and
cut into 2 1/2 cm (1-inch) diagonal slices
• 1/4 cup (60 ml) water
• 1/2 teaspoon (2 ml) ground cumin
• 1/4 teaspoon (1 ml) turmeric
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) minced fresh coriander leaves
• 1 teaspoon (5 ml) fresh lemon juice
1. Saute the mustard seeds and ginger strips in ghee or oil in a 3-litre/quart saucepan over moderate heat until the mustard seeds crackle.
2. Add the beans and stir-fry over moderate heat for about 5 to 7 minutes. Add the water, cover securely, and boil gently for 5 minutes. Remove the lid and when most of the water has evaporated, add the remaining ingredients except the lemon juice. Cook until the beans are tender-crisp and the water has evaporated. Add the lemon juice and serve hot.
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