Small White Beans With Indian Spices Recipes

SPICY INDIAN (GUJARATI) GREEN BEANS

Spicy Indian (Gujarati) Green Beans image

Indian green bean side dish.

Provided by CEESHOUSE

Categories Side Dish Vegetables Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound fresh green beans, trimmed and cut into 1 inch pieces
¼ cup vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, finely chopped
1 dried red chile pepper, crushed
1 teaspoon salt
½ teaspoon white sugar
ground black pepper to taste

Steps:

Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 10.7 g, Fat 14.4 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 589.2 mg, Sugar 2.3 g

INDIAN-SPICED STRING BEANS

Indian-Spiced String Beans image

Serve these spicy string beans with our Shrimp in Coconut Curry.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1 teaspoon coarse salt, plus more for seasoning
1 pound string beans, stem ends trimmed
2 teaspoons vegetable oil
1 teaspoon brown mustard seeds
1 small yellow onion (about 4 ounces), peeled and thinly sliced into rounds
2 teaspoons minced ginger (1/2-inch piece)

Steps:

Fill a large bowl with ice and water. Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander. Transfer to ice bath to stop cooking, drain again, and set aside.
Place a large skillet over high heat, and add oil. When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds. Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes. Add ginger, and cook 1 minute more. Add reserved string beans, and cook, stirring until hot. Season with salt to taste.

MARTHA'S INDIAN SPICED STRING BEANS

Martha's Indian Spiced String Beans image

Need a spicy side dish? Look no further - Martha to the rescue! Taken from Martha Stewart Living October 2000 and posted for ZWT.

Provided by alligirl

Categories Vegetable

Time 25m

Yield 1 side dish, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon coarse salt, plus more for seasoning
1 lb string bean, stem ends trimmed
2 teaspoons vegetable oil
1 teaspoon brown mustard seeds
1 small yellow onion, peeled and thinly sliced into rounds (about 4 ounces)
2 teaspoons minced ginger (approx. 1/2-inch piece)

Steps:

Fill a large bowl with ice and water.
Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander.
Transfer to ice bath to stop cooking, drain again, and set aside.
Place a large skillet over high heat, and add oil.
When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds.
Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes.
Add ginger, and cook 1 minute more.
Add reserved string beans, and cook, stirring until hot.
Season with salt to taste.

SMALL WHITE BEANS WITH INDIAN SPICES

Small White Beans with Indian Spices image

Number Of Ingredients 19

Ingredients

1 cup white beans, washed
4 to 4 1/2 cups water
1 teaspoon salt, or to taste
2 bay leaves
2 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
3 tablespoons vegetable oil
1 clove fresh garlic (large), minced
1 1/2 teaspoons cumin seeds
2 large tomatoes, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 1/2 tablespoons peeled minced fresh ginger
2 tablespoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 cup nonfat plain yogurt, whisked until smooth
1/2 teaspoon ground, dried fenugreek leaves
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

Steps:

1. Soak the beans in water to cover by 2 inches at least 4 hours. Drain, then place them in a pressure cooker along with 4 cups water, salt, bay leaves, cardamom pods, and cinnamon. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another minute. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Meanwhile, heat the oil in a medium nonstick saucepan, and cook the garlic until barely golden, about 30 seconds. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tomatoes, green chili peppers, and ginger and cook, stirring as needed, initially over high and then over medium heat until all the juices evaporate, about 10 minutes.3. Add the coriander, ground cumin, and turmeric and cook, stirring, about 1 minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is absorbed. Mix in the fenugreek leaves and cilantro, and simmer another 5 minutes. Transfer to the pressure cooker. Stir well and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, uncovered, adding more water, if necessary. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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