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
How to Make It
Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. Stir in cilantro.
I loved the rich flavor and the ease of this recipe. Only change was to use 1 tsp Ancho chile pepper. I used Yukon gold potatoes and cut into cubes slightly larger than 1" and I steamed the green beans before adding them to the potatoes mixture. I served this with grilled New York strip steaks. This is definitely a keeper.
Very yummy! I didn't have a "New Mexican" chile, so I used ground cayenne which gave it a pretty respectable kick. The spice combo was good, but I might try adding a little curry powder or other Indian spices just to experiment. It's great as is, I'm just like trying different spices. I'll keep it in mind when craving Indian food, though I usually don't have red potatoes and green beans on hand. Served with Chai-Brined Pork Tenderloin and Apple Chutney.
Yum! I made a double recipie for leftovers and added a chx broth cube to the mix. We ate it as a main dish by adding shrimp and spinach. All I could think of while eating it - this would make a GREAT soup for a rotten MN winter night. Will keep this in my unorganized (but one day it will be!) recipie file. All the spicies and flavors just warmed from the inside out.
I used 1/2 tsp of red pepper flakes instead of the chili and followed the directions besides that. The dish was really good but there seemed to be a lot of prep work for the dish. I'll still make it again because the potatoes and green beans were really good, so good that they dominated the rest of the dinner.
Spicy and flavorful! A great way to enjoy green beans and potatoes without a lot of fat. I used New Mexico "Hatch" chile from Native Seed Source - located in Tucson, AZ. If you have a love of spice and chiles check out their store it will spice up your life :)
Exceptional recipe! My entire family loved it. We cut the onion amount in half since we aren't huge fans. We've made it twice, once with the peppers listed in the recipe, once with very hot asian peppers. Both were excellent. The spice blend is just right.....
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