Three Seed Green Beans and Tomatoes Recipe

Three kinds of spice seeds -- cumin, mustard and fennel -- turn ordinary green beans into a flavorful spring side dish.
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  • 1 bag (12 ounces) trimmed green beans %3cu%3eor%3c/u%3e wax beans (%3cu%3eor%3c/u%3e 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
10 mins
15 mins
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. Add tomatoes and salt; toss to coat well.

3. Cook and stir 2 minutes or until tomatoes start to soften. Add beans; cook and stir 2 minutes longer or until heated through.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.
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Nutrition (per serving)
Calories: 59 Calories
Fat: 3 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 105 Milligrams
Fiber: 3 Grams

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