Spiced Potatoes and Green Beans

Photo: Photo: Randy Mayor

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 5.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.3g
  • Carbohydrate: 22.7g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 379mg
  • Calcium: 38mg

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

Preparation

  1. 1. Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).
  2. 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.
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