Yield: 6 servings
Measure | Ingredient |
---|---|
1½ ounce | Unsalted butter |
1 teaspoon | Cumin seeds |
4 \N | Cloves garlic; peeled and crushed |
½ teaspoon | Freshly milled black pepper |
1½ pounds | Trimmed whole green beans; fresh (blanched) or |
\N \N | ; frozen |
½ teaspoon | Salt or to taste |
Melt the butter gently in a heavy based saucepan and add the cumin seeds.
Let them sizzle for 35-40 seconds.
Add the garlic and stir-fry until it is lightly browned. Add the pepper followed by the beans and salt. Cook for 2 minutes, stirring frequently.
Cover the pan, reduce the heat to very low and let the beans cook in their own juice for 10-12 minutes or until they are tender. Stir occasionally.
Remove from the heat and serve. Converted by MC_Buster.
Converted by MM_Buster v2.0l.