Sautéed Green Beans (Aloo France Beans)
For Thanksgiving, instead of the familiar green bean casserole, this easy to make green bean and potato sautéed dish is a great substitute for something different, delicious, nutritious, and healthy. When shopping for fresh green beans, look for the bright green and crisp, firm ones rather than the softer, flimsy ones. The best ones will make a snapping noise when broken in half.
Prep time: 5 minutes (15 minutes if using fresh green beans)
Cook time: 30 minutes
Refrigerator life: 3 days
Freezer life: 1 month
Reheating method: Place the refrigerated or defrosted beans in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.
1 lb (500 g) fresh green beans or frozen, chopped or French cut green beans
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium russet potato (about ½ lb/250 g), peeled and diced into ¼-inch (6-mm) cubes
½ teaspoon ground turmeric
½ teaspoon ground red pepper (cayenne)
1 teaspoon salt
½ teaspoon ground black pepper
1. If you’re using frozen green beans, do not defrost them. If you’re using fresh green beans, wash them. Trim the tip and head and discard. Chop the green beans into ¼-inch (6-mm) pieces.
2. Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the green beans, potato, turmeric, red pepper, salt and black pepper. Stir thoroughly. Cover the skillet and cook for 5 minutes, stirring occasionally.
3. Remove the cover. Cook, stirring frequently, until the beans are tender and you can easily insert a knife through the potato cubes, about 20 minutes. Turn off the heat. Let rest covered for 5 minutes on the warm stove. Enjoy now or let cool to room temperature and refrigerate or freeze for later!
Recipe from "Entice with Spice, Easy Indian Recipes for Busy People" by Shubhra Ramineni. Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group. www.enticewithspice.com
Copyright 2011-2016 Shubhra Ramineni. All rights reserved.