Three Seed Green Beans and Tomatoes Recipe
Rate & Review
Three kinds of spice seeds -- cumin, mustard and fennel -- turn ordinary green beans into a flavorful spring side dish.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 bag (12 ounces) trimmed green beans %3cu%3eor%3c/u%3e wax beans (%3cu%3eor%3c/u%3e a combination), cut in half
1 tablespoon olive oil
2 large cloves garlic, thinly sliced
1/2 teaspoon McCormick® Cumin Seed
1/2 teaspoon McCormick® Mustard Seed
1/4 teaspoon McCormick® Fennel Seed
1/8 teaspoon McCormick® Red Pepper, Crushed
1 pint grape tomatoes, halved
1/4 teaspoon salt
1. Bring 1/2 inch water to boil in large skillet on high heat. Add beans; cover and cook 7 to 9 minutes or until tender-crisp, stirring occasionally. Drain well. Set aside.
2. Mix oil, garlic, cumin, mustard, fennel, and red pepper in same skillet. Cook and stir on medium heat 2 minutes or until seeds are fragrant. Add tomatoes and salt; toss to coat well.
3. Cook and stir 2 minutes or until tomatoes start to soften. Add beans; cook and stir 2 minutes longer or until heated through.
Prepare beans as directed. Use 1/2 teaspoon McCormickÂ® Basil Leaves
Italian Seasoning in place of the cumin seed, mustard seed, fennel seed. Add with the tomatoes.
Green Beans Sauteed with Garlic
Fried Green Beans
Creamed Green Beans and Potatoes
More Similar Recipes
Calories: 59 Calories
Fat: 3 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 105 Milligrams
Fiber: 3 Grams
Three Seed Green Beans and Tomatoes Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com