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Spiced Potatoes and Green Beans

Photo: Photo: Randy Mayor
Yield 5 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 New Mexican chile
  • 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

Nutrition Information

  • calories 154
  • fat 5.8 g
  • satfat 0.4 g
  • monofat 3.3 g
  • polyfat 1.7 g
  • protein 3.3 g
  • carbohydrate 22.7 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 379 mg
  • calcium 38 mg

How to Make It

  1. Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).

  2. 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.