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Simple way of preparing green beans, inspired by Hawthorne's comments on my Lemon and Coriander Chicken recipe. Subtle flavours make this a suitable accompaniment to pretty much any dish.
Ingredients
Makes 0 servings
- 200g green beans
- ½ small onion
- 3 cloves garlic
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tbsp ground nut oil
- 4 green chillis
Preparation
Trim the green beans and get them into roughly 2" pieces.
Get a pan of salted water to a ferocious boil and throw in the beans. Leave the heat on full for 4 minutes and then take the beans off the heat and drain well.
Peel the garlic and slice it thinly and peel and finely chop the onion. In a wide frying pan get the oil good and hot before throwing in the cumin seeds. When they start to sizzle and pop put the onion and garlic in and turn the heat right down.
Soften the onion and garlic for a few minutes. While this is happening slit the chillis length ways and remove the seeds and membranes (we're here for flavour, not heat). Slice them length ways into thin strips and put the strips into the pan with the onion and garlic. Fry for another couple of minutes.
Finally put the green beans in the pan and warm the whole lot through before serving.
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