Aromatic Green Beans with Pounded Mustard and Cardamom

While I happen to like green beans, August isn't too fond of them and was less than happy when they appeared in our CSA box this week. The spices in this dish, however, overpower the green beans for the most part making a dish that August called "not gross" and I greatly enjoyed. The mix of cardamom and lemon is excellent.

One year ago: Pork in Green Peanut Sauce
Two years ago: Apple Cheddar Scones
Three years ago: Mexican Rice

Aromatic Green Beans with Pounded Mustard and Cardamom (from 660 Curries)

Ingredients
1 tsp rock salt (or kosher)
1/2 tsp black or yellow mustard seeds
1/2 tsp cardamom seeds from green or white pods
3 dried red Thai or cayenne chiles, stems removed
1/4 cup firmly packed cilantro
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
2 tbsp lime juice
1 tsp white sugar
1/4 tsp ground turmeric
12 to 15 medium to large curry leaves
2 tbsp peanut or canola oil
1 tsp cumin seeds
1 lb green beans, trimmed and cut into 2" lengths

1. Combine rock salt, mustard seeds, cardamom seeds, and chiles in a mortar. Pound dry blend with pestle to break down spices.
2. Add cilantro and pound into a pulpy mass.
3. Add coconut and pound into a pulpy mass.
4. Fold in lime juice, sugar, turmeric, and curry leaves.
5. Heat oil in medium skillet over medium-high heat. Add cumin seeds and cook until sizzle and fragrant, 5 - 10 seconds.
6. Add green beans and stir-fry until they start to blister, 5 - 7 minutes.
7. Pour in 1/2 cup water and deglaze. Cover, reduce heat to medium-low, and simmer until fork-tender, 12 - 15 minutes.
8. Stir in pounded mixture and raise heat to medium-high. Simmer, uncovered, until sauce is thick, 2 - 3 minutes.

Asian Style Green Beans

The original recipe calls for pine nuts, but I skipped those for no other reason than I forgot to look for pine nuts at the store.  It was good without them, but feel free to add.

Asian Style Beans from Kayotic Kitchen

Ingredients

String beans, trimmed and cut in half
1 medium onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced
Ginger (thumb sized piece, grated)
1 tbsp sweet soy sauce (or 1 tbsp soy sauce + pinch of brown sugar)
1 tsp chili sauce
1/4 tsp chili powder
Oil


1. Parboil the beans in lightly salted water for 13 minutes or so.
2. Heat oil in pan.  Saute the bell pepper and then add the onion.
3. Add ginger and garlic to the pan.
4. When the beans are ready, drain them and rinse with cold water.
5. Add beans, chili powder, soy sauce, and chili sauce to the onion and pepper.
6. Stir until beans are cooked, then serve.

Sesame Green Beans

This recipe is simple, yet delicious.  It's a good change of pace from garlicy green beans.

Sesame Green Beans (from allrecipes.com)

Ingredients

1 tablespoon olive oil
1 tablespoon sesame seeds
500g fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. 
2. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
3. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. 
4. Uncover and cook until liquid evaporates.