Three Seed Green Beans and Tomatoes

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Three Seed Green Beans and Tomatoes

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• Fiber Rich • Low Calorie • Low Fat • Low Sodium

Three kinds of spice seeds -- cumin, mustard and fennel -- turn ordinary green beans into a flavorful spring side dish.

Makes 6 servings.

Prep Time: 10 minutes

Cook Time: 15 minutes

INGREDIENTS

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

DIRECTIONS

1. 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.

2. 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.

3. 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.

Tips

Variation: 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.

NUTRITION INFORMATION

per serving

Calories: 59

Fat: 3 g

Carbohydrates: 6 g

Cholesterol: 0 mg

Sodium: 105 mg

Fiber: 3 g

Protein: 2 g

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