Cumin Spiced Green Beans

For Father’s Day my husbands children- Michelle and Jonathan decided it would be a nice idea to take their father out to wine country on the Gold Coast of Long Island. It’s not too bad of a drive from where we live- about 45 minutes to Riverhead which is where you will find the first of many wineries that stretch out to Greenport- the tip of Long Island.

Washing Green Beans in the Strainer

The weather was perfect to drive with our moonroof open and all the windows down as the cool fresh air swooshed through the car. Along the way, we stopped and just watched in awe birds protecting their nests, cows grazing and even horses galloping.

Nestled through the various wineries are farm stands where you can pick up fresh strawberries, rhubarb, onions, and green beans. Now since I already belong to a CSA, I did not want to buy too many things, but I could not resist out of all things- the green beans. I love the fresh snapping sound of green beans.

Cut Green Beans

So I came home late last night and prepared a quick green bean dish with a side of basmati in my rice cooker. If you love Indian food- you will love the earthy and warming feeling that cumin imbues to these beans. These bright green and crunchy beans have sweet pods that combine artfully with the distinctive taste of cumin.  Quick to make, yet full of an eastern aromatic flavor.


2 tablespoons olive oil

4 garlic cloves, crushed

2 teaspoons ground cumin

1-pound fresh green beans, trimmed and sliced diagonally 2 inches

Serves 4-6


      1      Heat oil in a skillet over medium heat. Add garlic and cook, stirring to make sure it does not brown.

      2      Add cumin and cook, stirring, for 30 seconds. Add beans. Bring to simmer and cook, covered, for 7 minutes or string beans turn to a darken green. Remove from heat. Season with salt and pepper.

      3      Transfer to a bowl and serve.

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