Green Bean Confetti Sauté

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Prep: 15 min :: Cook Time: 20-25 min :: Serves: 4

Ingredients

• 1 lb. Fresh green beans
• 2 tbs extra-virgin olive oil or ghee
• 1 clove garlic, minced
• 1/4 tsp ground coriander
• 1/4 tsp cumin seeds
• 3 tsp salt
• Fresh cracked black pepper
• Red pepper flakes (optional)

Bring a large pot of water with 2 tsp of salt to a boil. Rinse the green beans trimming off the ends, then cut trimmed green beans into 1/4 – 1/2 inch pieces. Add green beans to the boiling water and boil uncovered for about 10 minutes.

In the meantime, prepare a large bowl of water with ice cubes, and set aside. After the green beans have boiled for 10 minutes, drain and add them to the iced water bath to stop the cooking process.

Immediately drain green beans again (remove any ice) and set aside. Don’t let the green beans sit in the water, otherwise they’ll loose flavor and taste watery.

Warm the oil in a large skillet over medium heat for 2 minutes, then add coriander and cumin. Once spices begin to sizzle (15 – 60 seconds depending on how hot your pan is), add minced garlic and stir for 30 seconds.

What ever you do, do not let the garlic burn. This will give the dish a charred, bitter taste. If the garlic burns/turns brown, it’s best to just start over with fresh garlic and spices.

Next, add the chopped green beans and stir to coat. Cook over medium heat for 3-4 minutes, then add a little water to the pan (about 1/4 cup), cover and cook for another 5 minutes or until the green beans are as tender as you like them. Salt to taste with the remaining 1 tsp of salt. Sprinkle with a dash or two of red pepper flakes (optional). Enjoy!

Energetics

Green beans are cooling, sweet and astringent, however, when cooked with the spices, they balance Vata, Pitta and Kapha doshas. Green beans can be found year round, but are in season during the summer (see, mother nature knows … cooling = summer time food).

Pitta, avoid using the red pepper flakes.

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