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Name: Spicy Green Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Lemon juice; 1 1/2 lb Fresh green beans; 10 cloves garlic; 5 tb Vegetable oil; 2 ts Ground coriander; 1 1/2 c Water; 1 ts Ground roasted cumin; 2 ts Whole cumin seeds; 1 Dried hot red chili; 1 1/4 ts Salt; 1 ginger peeled, chopped in cubes

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INGREDIENTS

3 tb Lemon juice
1 1/2 lb Fresh green beans
10 cloves garlic
5 tb Vegetable oil
2 ts Ground coriander
1 1/2 c Water
1 ts Ground roasted cumin
2 ts Whole cumin seeds
1 Dried hot red chili
1 1/4 ts Salt
1 ginger ; peeled, chopped in cubes

Servings

INSTRUCTIONS

Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.

NOTES

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Spicy Green Beans

3 tb Lemon juice
1 1/2 lb Fresh green beans
10 cloves garlic
5 tb Vegetable oil
2 ts Ground coriander
1 1/2 c Water
1 ts Ground roasted cumin
2 ts Whole cumin seeds
1 Dried hot red chili
1 1/4 ts Salt
1 ginger peeled, chopped in cubes

Trim  the green beans and cut them crosswise at 1/4 in  intervals. Put the ginger and garlic into the  container of an electric blender or food processor.  Add 1/3 of the water and blend until fairly smooth.  Heat the oil in a wide,  heavy saucepan over a medium  flame. When hot, put in the cumin seeds.   Five  seconds later, put in the crushed chili. As soon as it  darkens,  pour in the ginger-garlic paste.   Stir and  cook for about a minute.   Put in the coriander.   Stir a few times.  Now put in the chopped tomatoes.   Stir and cook for about 2 minutes, mashing up the  tomato pieces with the back of a slotted spoon as you  do so. Put in the beans, salt and the remaining water.  Bring to simmer. Cover, turn heat to low and cook for  about 8-10 minutes or until  the  beans  are tender.  Remove the cover. Add the lemon juice, roasted cumin,  and a generous amount of freshly ground pepper.   Turn  heat up and boil  away all of the liquid, stirring the  beans gently as you do so.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 6

Calories: 126
Calories from Fat: 73 (58%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 12mg		0 %
Potassium 347.2mg		9 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 8.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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REVIEWS

MissWendy

This recipe looked delicious. Unfortunately, as I read the preparation instructions, I discovered that "tomatoes" were called for but missing in the list of ingredients. Perhaps you can re-submit the recipe with corrections.

15y