Happy New Year!

Now that I think about it, posting a vegetable recipe to bring in the new year may be misleading. I haven’t made any naive resolutions to lose X number of pounds, consume less calories, or eat more greens. If you have that’s great and hopefully this recipe is something that helps you with that, but I’ve got other goals for 2015.

I understand that my requirements for a simple recipe my not be what folks are used to in their green beans. There are simple-er ones out there, but the amount of spices used here is all but 3 (including salt). Honestly, the only exotic ingredient (to my kitchen) are the green beans because I usually buy them in summer.

Oh, well. The world is shrinking so now we enjoy green beans year round. Let’s get started!

Ingredients

• 1lb Green Beans (washed and cut into 1″ pieces – it’s faster if you use the kitchen shears)
• 2 tbsp Canola Oil
• 1 med Onion (sliced thin)
• 3 whole dried Chilies
• 1/8 tsp Onion Seeds
• 1/2 tsp Salt, to taste
• 1/4 tsp ground Turmeric
• 1-2 Roma* Tomatoes (small dice)
• 5-6 Amchur slices (optional)

What to do

In a pot or skillet with a lid, heat the Canola Oil over medium heat. Add the dried Chilies and let it roast for a minute. Toss in the Onions, Salt, and Onion Seeds. Stir to keep from burning.

When the onions turn translucent, it’s time to spice it up with Turmeric. Mix well.

Add Tomatoes and Amchur. Cover and cook over medium low until the liquid evaporates. This should create enough steam to cook the green beans, but leave them firm. Enjoy!

*I’ve recently started using Roma tomatoes because they don’t have as much liquid as the other varieties. I get the tomato flavor without my dish turning soggy. This may call for some experimenting in your kitchen if you’d like to find the tomato with the best water content for your recipes.