Green Beans With Cumin Food

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

GREEN BEANS WITH CUMIN AND FENNEL

Steps:

• Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
• Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
• Add the beans and stir for another 2 minutes.
• Add the coriander, cumin, turmeric, and cayenne and stir a few times.
• Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
• Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.

GREEN BEANS WITH CUMIN

Steps:

• Pull or cut off the ends of the green beans. Rinse the beans and set aside.
• Place the beans in a saucepan, and add cold water to cover and salt to taste. Bring to a boil, and let simmer 5 to 6 minutes or until tender. Drain.
• Add the butter and sprinkle with lemon juice, cumin, parsley and pepper. Toss to blend while cooking briefly over high heat - about 10 seconds. Serve.

GREEN BEANS WITH ROASTED TOMATOES AND CUMIN

Steps:

• Preheat oven to 375°F.
• Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut side up over onion. Combine thyme,cumin,salt, black pepper, and red pepper and sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375F for 40 minutes or until onions are browned and tomatoes are tender. Cool.
• Place mixture in a food processor and pulse 6 times until mixture is slightly chunky. Stir in vinegar.
• Cook beans in boiling water in a medium saucepan for 7 minutes or until just tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until throughly heated.
• Serving size: 3/4 cup.

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

Steps:

• Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.