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Three kinds of spice seeds -- cumin, mustard and fennel -- turn ordinary green beans into a flavorful spring side dish.
1 bag (12 ounces) trimmed green beans or wax beans (or a combination), cut in half
1 tablespoon olive oil
2 large cloves garlic, thinly sliced
1/2 teaspoon McCormick® Cumin Seed
1/2 teaspoon McCormick® Mustard Seed
1/4 teaspoon McCormick® Fennel Seed
1/8 teaspoon McCormick® Red Pepper, Crushed
1 pint grape tomatoes, halved
1/4 teaspoon salt
Bring 1/2 inch water to boil in large skillet on high heat. Add beans; cover and cook 7 to 9 minutes or until tender-crisp, stirring occasionally. Drain well. Set aside.
Mix oil, garlic, cumin, mustard, fennel, and red pepper in same skillet. Cook and stir on medium heat 2 minutes or until seeds are fragrant. Add tomatoes and salt; toss to coat well.
Cook and stir 2 minutes or until tomatoes start to soften. Add beans; cook and stir 2 minutes longer or until heated through.
Prepare beans as directed. Use 1/2 teaspoon McCormick® Basil Leaves or Italian Seasoning in place of the cumin seed, mustard seed, fennel seed. Add with the tomatoes.
(Amount per serving)