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Three kinds of spice seeds – cumin, mustard and fennel – turn ordinary green beans into a flavorful spring side dish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 6 servings.


• 1 bag (12 ounces) trimmed green beans or wax beans (or a combination), cut in half
• 1 tablespoon olive oil
• 2 large cloves garlic, thinly sliced
• 1/2 teaspoon McCormick Cumin Seed 
• 1/2 teaspoon McCormick Mustard Seed 
• 1/4 teaspoon McCormick Fennel Seed 
• 1/8 teaspoon McCormick Crushed Red Pepper 
• 1 pint grape tomatoes, halved
• 1/4 teaspoon salt


1. Bring 1/2 inch water to boil in large skillet on high heat.  Add beans; cover and cook 7 to 9 minutes or until tender-crisp, stirring occasionally.  Drain; set aside.

2. Mix oil, garlic, cumin, mustard, fennel, and red pepper in same skillet.  Cook and stir on medium heat 2 minutes or until seeds are fragrant. 

3. Add tomatoes and salt; toss to coat well. Cook and stir 2 minutes or until tomatoes start to soften.  Add beans; cook and stir 2 minutes longer or until heated through. 

Nutritional Information Per Serving:

About 59 Calories, Fat 3g, Protein 2g, Carbohydrates 6g, Cholesterol 0mg, Sodium 105mg, Fiber 3g

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