This easy side dish uses fresh green beans, or string beans. The beans are seasoned with garlic, cumin and a pinch of cayenne. Younger, thinner beans taste best.
The beans can be prepared a day in advance and reheated. They make an excellent accompaniment to Moroccan Grilled Lamb Chops or Moroccan Kefta Meatballs in Butter Sauce.
Also try Moroccan Style Green Bean Saute with New Potatoes.
Serves 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 lb. (about 1/2 kg) fresh green beans, ends removed
- 1 to 2 tablespoons butter
- 2 cloves garlic, pressed or finely chopped
- salt
- cumin
- pinch of cayenne pepper
Preparation:
Remove the ends from the green beans. Wash and drain the beans, place them in a pot, and cover with cold salted water. Bring to a simmer and cook, partially covered, over medium heat for 10 to 15 minutes, or until the beans are crisp-tender.
Immediately drain the beans and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minute, then drain again.
Melt the butter in the pan, and gently saute the garlic for a minute or two until the oils are released. Return the green beans to the pot and season to taste with salt, cumin and cayenne pepper. Stir, and cook just until the beans are heated through. Serve immediately.
