Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Green beans; ends trimmed
1 tb Olive oil
1 lg Garlic clove; minced
2 ts Jalapeno; seeded and minced
2 ts Freshly grated ginger
1/2 ts Ground cumin seed
1/2 Orange; zest of
2/3 c Fresh orange juice
1 1/2 tb Lemon juice
1 tb Whole grain mustard
Salt and pepper; to taste

Bring a large pot of lightly salted water to a boil. Add green beans
and cook only until tender crisp, about 3 to 5 minutes. Drain beans
and plunge immediately into ice water to stop cooking action. Drain
and cut into 1" pieces.

In a large skillet, heat oil. Add garlic, jalapeno and ginger and
saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1
minute longer. Stir in orange zest, orange and lemon juices and
mustard. Add beans and stir until just heated through. Salt and
pepper.

Recipe developed by Renee Shepherd and Fran Raboff. From 1996
"Shepherd's Garden Seeds" catalog. Pg. 6. Electronic format by
Cathy Harned.

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