Tri-Color Beans
Tri-color beans are a versatile ingredient for quick midsummer meals. There are bush varieties and pole beans; they come in green, yellow and purple. The green and yellow beans stay fairly true to col...
Pair a flavorful combination of spices with fresh green beans to create a savory summer dish. Serve with cilantro and basmati rice.
Ingredients
- 2 tablespoons butter or ghee
- 1 teaspoon turmeric
- 1½ teaspoons garam masala
- 2 shallots, chopped finely
- 2 cloves garlic, diced
- 2 teaspoons grated fresh ginger
- 1 fresh chili, chopped
- ¼ cup chopped fresh or canned tomatoes
- 1 cup water
- 1 pound green beans, ends removed or broken in half
- ½ teaspoon salt
- 2 teaspoons fresh lemon juice
- ½ cup chopped cilantro
- 4 cups cooked basmati rice
Instructions
Serves 3–4
Warm 1 tablespoon of ghee in a skillet over medium heat. Add turmeric and garam masala. Toast for 1 minute.
Add the shallots, garlic, ginger and fresh chili. Cook for 1 to 2 minutes, then add the tomatoes, water and green beans. Put a lid on the pan and cook for 10 to 12 minutes until beans are tender.
Add salt, lemon juice and the remaining tablespoon of ghee and stir. Serve with cilantro and basmati rice.
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