Yield: 6 servings
|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.