I love green beans. I would marry them if I could, and move to Utah.
These are really super quick and a quite tasty Indian side dish. I made it on a whim for Michelle the other night, then made them again the following day with lunch since they were so quick and good.
- 2-4 T vegetable oil
- medium saute pan
- 1 T black mustard seeds
- 1 pound green beans
- 1t salt
- 1/2 t sugar
- 4 garlic cloves, peeled
- fresh black ground pepper
- Cut the green beans into 1 inch lengths
- Chop garlic very fine (oh so fine, baby)
- Heat pan over medium heat with oil in it until hot.
- Add mustard seeds, place a cap over to make sure the seeds don’t fly out when they pop. Wait until they stop popping, but no longer than that. You don’t want them burning.
- Add garlic. Cook until light brown. It’ll tan while you stay nice and white during this winter. Oh so fun!
- Add beans, sugar and salt. Stir. Turn heat to low. Cook 5-8 minutes. You want them a little wrinkly, not morbidly soft.
- Serve with a few twists of black pepper over. Tastyness!
This is VERY loosely adapted from Madhur Jaffrey Indian Cooking
My friend Santoash says that the sugar means that it comes from the Gudrati region in India. When we talked about this, he asked “do you know where it is in India?” I explained that I can’t accurately say where North Dakota is on a US map, so maybe that’s a bad question for me. 🙂