Twice-Cooked Spiced Green Beans Recipe

About this recipe

A flavorful Jain-friendly dish featuring tender green beans cooked with aromatic spices, perfect for a wholesome dinner.

Ingredients

• 600G Picard Organic Green Beans
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Heera Crushed Chilli 50g
• 70G Natco Ground Cumin, 70G

Instructions

1. 1. Heat 1/2-inch water in a 12-inch skillet until boiling and add the green beans.
2. 2. Bring the water back to a boil, then reduce the heat to low. Cover and simmer for 5 to 10 minutes, until the beans are tender-crisp.
3. 3. Drain the green beans and wipe the skillet dry.
4. 4. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add a pinch of cumin and 1/4 teaspoon of crushed red pepper, stirring for 30 seconds to release the aroma.
5. 5. Add the cooked green beans to the skillet and stir frequently for 3 to 5 minutes until they are tender and well-coated with the spices.
6. 6. Remove the skillet from heat and stir in 3 tablespoons of soy sauce, ensuring the beans are evenly coated.
7. 7. Serve the spiced green beans warm as a delightful dinner side or main dish.