Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Green beans; ends trimmed |
| 1 tablespoon | Olive oil |
| 1 large | Garlic clove; minced |
| 2 teaspoons | Jalapeno; seeded and minced |
| 2 teaspoons | Freshly grated ginger |
| ½ teaspoon | Ground cumin seed |
| ½ \N | Orange; zest of |
| ⅔ cup | Fresh orange juice |
| 1½ tablespoon | Lemon juice |
| 1 tablespoon | Whole grain mustard |
| \N \N | Salt and pepper; to taste |
Bring a large pot of lightly salted water to a boil. Add green beans and cook only until tender crisp, about 3 to 5 minutes. Drain beans and plunge immediately into ice water to stop cooking action. Drain and cut into 1" pieces.
In a large skillet, heat oil. Add garlic, jalapeno and ginger and saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute longer. Stir in orange zest, orange and lemon juices and mustard. Add beans and stir until just heated through. Salt and pepper.
Recipe developed by Renee Shepherd and Fran Raboff. From 1996"Shepherd's Garden Seeds" catalog. Pg. 6. Electronic format by Cathy Harned.