Small piles of green beans are starting to appear in the markets.
Adapted from the actress and cookery writer, Madhur Jaffrey’s recipe ,
these goes well with spicy and not so spicy food.
for 4
1lb/450 gms green beans–topped
4 tablespoons olive oil
1 tablespoon black mustard seeds
4 cloves of garlic — chopped very fine
1 dried red chilli–chopped fine
1 tsp salt
pepper
- Cook the beans to just tender in plenty of lightly salted, boiling water–use tongs to whip one out of the water to test for doneness.
- Heat the oil in a frying pan and add the seeds.
- When they start to pop add the garlic.
- Cook until it starts to turn light brown–careful not to burn it–it won’t take long.
- Add the chilli and stir.
- Add the beans and the salt.
- Turn the heat to low and fold the beans over in the oil and spices.
- (You are heating through and infusing the beans with the flavours–5 minutes should do it).
- Add the pepper
"Still life" with Marmalade, Lily and spicy green beans
Green Beans with black Mustard Seeds and Garlic
June 14, 2011 by Robin Ellis
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Robin Ellis 
Great recipe, Robin . . . and even greater picture.
Thanks,
Barbara Tucker
Thanks, Barbara–hope you find good beans up there.
Great recipe. We just got one of her books, Curry Easy, and are doing more and more with it.
Lovely “still life” photo! The recipe looks wonderful but especially enhanced in such an idyllic setting. Thanks for posting.
Patti Williams
Interesting recipe! I love green beans, I will cook it on week, end: thanks!!
p.s. wonderful pic with lovely Butterscoth…
It looks like Butterscotch, but that is her dear brother, Marmalade (who is more like a labrador retriever than a cat).
Meredith, one of our indoor/outdoor kitties named Beau is more like a dog than a cat. Everyday when we bid him goodbye, we always say “Guard the house, Beau”. During our evening walks, Beau tries to herd us back home. He runs ahead of us about 20 feet, waits patiently for us to catch up, runs ahead another 20 feet until we return home with him. We adore our little retriever….
Robin, the recipe sounds delicious. My husband, the cook in our family, has taught me how to cook green beans until their tender. He says “cook until they look pretty.”
Good Evening Mereidith & Robin – it’s been a lovely day here in the north west (yes we do get them occasionally,though not always when needed at Old Trafford cricket ground) so we
took advantage and went out.
What a very peaceful view your two beautiful cats looking out enjoying their lovely home.
I think your green beans will be on tomorrows menu, I rather find green beans a bit on the bland side, but these seem to have a bit of pep them them. – Elaine
What a beautiful countryside!