Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.

Thanksgiving Prep Week: Green Beans and Potatoes

Move over green bean casserole, there is a new version in town. Instead, serve up this delicious, nutritious, and less fattening green bean and potato dish that gets all jazzed up with some Indian spices. Greenista Girl Shubhra shares her Green Bean recipe from her new cookbook, Entice with Spice – Easy Indian Recipes for Busy People.

Spice Green Beans and Potatoes

Serves 4 ~ Prep time: 5 minutes (15 minutes if using fresh green beans) ~ Cook time: 30 minutes

Refrigerator life: 3 days ~ Freezer life: 1 month

Reheating method: Place the refrigerated or defrosted beans in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.

Ingredients

  • 1 lb fresh organic green beans or frozen, chopped or French cut green beans
  • 3 tablespoons organic vegetable oil
  • 1 teaspoon organic cumin seeds
  • 1 medium organic russet potato (about ½ lb), peeled and cut into ½-inch cubes
  • ½ teaspoon ground organic turmeric
  • ½ teaspoon ground organic red pepper (cayenne)
  • 1 teaspoon organic salt
  • ½ teaspoon ground organic black pepper

1. If you’re using frozen green beans, do not defrost them. If you’re using fresh green beans, wash them. Trim the tip and head and discard. Chop the green beans into ¼-inch pieces.

2. Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the green beans, potato, turmeric, red pepper, salt, and black pepper. Stir thoroughly. Cover the skillet and cook for 5 minutes, stirring occasionally.

3. Remove the cover. Cook, stirring frequently, until the beans are tender and you can easily insert a knife through the potato cubes, about 20 minutes. Turn off the heat. Let rest covered for 5 minutes on the warm stove. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

Recipe courtesy of Shubhra Ramineni. www.enticewithspice.com

Written by Greenista Girl Shubhra

Photos by Shubhra Ramineni from Entice with Spice: Easy Indian Recipes for Busy People

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Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.

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