Three Seed Green Beans and Tomatoes

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

Serves: Makes 6 servings.
10 mins Prep time 15 mins Cook time
10 mins Prep time
15 mins Cook time
  • 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.

Cooking tip

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

(Amount per serving)

  • 59Calories: 59Cholesterol: 0mg
  • Sodium: 105mgProtein: 2g
  • Total Fat: 3gFiber: 3g
  • Carbohydrate: 6g