Bombay Beans

1 1/4 teaspoon salt
1 pound string beans, ends removed
2 Tab. Olive oil
1 tab diced shallots or onion
1 tea. dry mustard
1 tea. cumin
1/4 tea. turmeric
2-3 tea. lime juice

Fill a large pot 3/4 full of water and 1 tea. salt to a boil. Add string beans and blanch for 3 minutes Drain and set aside.
In the pot, saute shallots and mustard and cumin with the olive oil for 30 seconds. Add the blanched beans and 1/4 tea. salt and turmeric. Toss, squeeze lime juice over the beans and serve.

source: modified slightly from One Bite at a Time, Rebecca Katz

No comments:

Post a Comment