greenbeans with toasty seeds

Green Beans with Toasty Seeds

Serves 4
Prep time: 10 min  |  Prep time: 20 min(including seed mixture)  |  Cook time: 20 min

greenbeans with toasty seeds

We make this seed mixture quite frequently, thanks to a dear friend of ours, Cathy Berman. She so kindly gifted us a jar of her special Indian spice blend, and it was so embraced by our family that the jar was emptied in less than a week. We use it to gussy up everything from Brussel sprouts and cauliflower to carrots and green beans. Don’t ya just love it when something hits ya just right?

Ingredients:

For the Toasty Seeds:

2 tablespoons poppy seeds
2 tablespoons whole coriander seeds
2 tablespoons whole yellow mustard seeds (or brown)
2 tablespoons whole fennel seeds
2 tablespoons whole cumin seeds

For the Green Beans:

4-6 large handfuls of beans
spoonful of Ghee, or Irish butter
fine sea salt
freshly ground pepper

Directions:

 

For the toasty seeds:
Place the seeds in a small bowl and mix thoroughly. (If there is a particular seed that you do not like, feel free to omit.) You will not need all of the seed mixture for this dish. Set aside about 2 tablespoons of the seed mixture for the green beans and store the remainder in an airtight glass container. (We keep our seeds next to the S and P in our kitchen so our kids can access them easily).

For the green beans:
Put a large pot of water over high heat and bring to a boil with a large pinch of salt. Meanwhile, snap the stem ends off of 4-6 handfuls of beans. It is not necessary to snap both sides. Drop beans in boiling water and cook until tender, 3 to 5 minutes. Drain and rinse under cold water. Drain well. We usually pat the beans dry with paper towels to make sure that they are extra dry before we put them into the ghee.

Put about 1 tablespoon of ghee or grass-fed Irish butter into the pot over medium high heat. Once melted, add the seeds and stir until they are fully coated for about 1 minute and the ghee becomes scented. Add the beans, sprinkle with salt and pepper. Stir constantly until beans are hot and serve promptly, adding a little more ghee or a little more seeds if ya like. Voilà!

Tip:
We like the Spicely brand of seeds for this recipe because the little boxes come in just the right amounts (2 tablespoons). They are available online, so you don’t have to go to multiple stores looking for the different seeds. Also, they are super fresh, as they haven’t been sitting in our cupboards for months, previously opened and losing flavor!

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