foodie mcfooderson

a home cook with notions & an appetite

cooking light’s spiced potatoes and green beans

We’ve reached that time of year that brings us just about everything and anything you can imagine at the farmer’s market.  Exotic heirloom tomatoes and beans, a rainbow of greens, cabbages, corns, eggplants, cucumbers and broccoli and the beginnings of any and every squash you can imagine, apples, peaches and melons…and yet I’m always drawn to the simple green bean when I see them on the tables.

There are two brothers from Amanda, Ohio that sell tomatoes and green beans at the Clintonville Farmer’s Market that not only offer great produce, but a ton of entertainment as well.  Delicious food and shenanigans.  What more could you want?

I could eat crisply steamed, lightly buttered, salted and peppered green beans all day long.  At the same time, I do like to branch out once in a while…and not in that cream of mushroom soup topped with fried onions casserole kind of way.  Cooking Light to the rescue with their recipe for Spiced Potatoes and Green Beans.  These are ingredients I used to produce a tasty side dish fit for the greatness of the simple green bean:

  • 2 tsp Ancho chile powder
  • 2 tablespoons canola oil
  • 1/2 teaspoon brown mustard seeds
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 pound Yukon gold or red potatoes, cut into 1/2-inch pieces
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro

This is how it went down:

Easy, right?  Oh, right, explanations.

I toasted the mustard seeds in the canola oil over medium-high heat for 30 seconds.  To that I added chopped onions and the spices (through turmeric) and cooked until I had lightly browned onions.  This was my base for the “diced” potatoes (that’s right, I went with chunks).  After sauteing them for 2 minutes, I added 1/2 a cup of water until it was boiling and reduced the heat and cooked until the potatoes were just tender.  At this point, it was the time to add the green beans, cover the pot again and let them steam-cook until they were crisp tender.  At the very end, I added the chopped cilantro and tossed everything in the pan while admiring my crisped, yet tender potatoes and added salt and pepper to taste.

These had a hint of Indian flair and the Yukon gave the dish the illusion of a buttery flair.  Delicious way to enjoy your green beans.


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This entry was posted on September 3, 2011 by in farmer's market and tagged , , , .

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