FROM GAIL’S KITCHEN
Spicy Green Beans
Used as either a warm or cold salad or side dish, these green beans pack lots of flavour with very little effort on your part. The beans are simmered until almost at the tender-crisp stage and are then tossed into a highly aromatic oil that’s redolent with garlic, ginger and pungent spices. Makes 4 to 6 servings.
2 lbs green beans, trimmed
1/4 cup organic coconut oil or ghee or extra virgin olive oil
1 tbsp cumin seeds
1 tbsp brown mustard seeds
1 1/2 tsp turmeric
1/2 tsp sea salt
1/4 tsp ground cayenne
2 cloves garlic, minced
2 tsp tomato paste
1/2 tsp garam masala (optional)
Have a large bowl of water and ice cubes ready. In a large sauté pan, bring to a boil just enough salted water to cover the green beans. Add the green beans and return the water to a boil. Reduce the heat and simmer the beans until they are bright green and almost tender-crisp. Drain the beans in a colander and then immediately immerse them in the ice water. When they are no longer hot, return the beans to the colander to drain.
In the same sauté pan, heat the oil over medium-low heat. Add the cumin seeds, mustard seeds, turmeric, salt, cayenne and garlic. Cook, stirring continuously until the mustard seeds start to pop, about 2 minutes. Immediately add the green beans back to the pan and cook, tossing occasionally until they are heated through, about 2 minutes. Serve immediately or refrigerate for later use.
This recipe was first published in Edible Toronto magazine’s Summer 2014 issue.
