LONG BEANS WITH TOASTED WALNUTS, CUMIN, AND FENNEL SEED
Long beans are one and a half to three feet long and have a somewhat drier texture than string beans. Look for them in Asian produce markets, or try this dish with any fresh string or wax bean.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread the walnuts on a baking pan. Toast until fragrant, 7 to 10 minutes. Transfer nuts to a plate to cool.
- Bring a large saucepan of salted water to a boil. Add the long beans, and cook until they are just tender and bright green, 1 to 2 minutes. Drain the beans in a colander, and pat them dry with a clean towel. Transfer to a large bowl, and set aside.
- Heat the olive oil in a medium skillet over medium-low heat. Add the walnuts, fennel seeds, and cumin seeds, and cook, stirring continuously, until fragrant, 1 to 2 minutes. Remove from heat, pour mixture over the reserved beans, and toss to combine. Season to taste with salt and pepper, and serve.
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Debs Sherriff
[email protected]This dish is a great way to get your kids to eat their vegetables! My kids loved the long beans and the walnuts.
Fredje GamerHD
[email protected]Overall, I thought this dish was pretty good. It was easy to make and the flavors were nice. I would make it again.
Tamica Malondah
[email protected]I thought the recipe was a bit confusing. I had to read it over a few times before I understood what I was supposed to do.
Nonkululeko Mndaba
[email protected]This dish was a bit too spicy for me. I think I would have preferred it with less chili peppers.
Ahmed Kaddour
[email protected]I'm not a big fan of cumin, but I really enjoyed this dish. The cumin flavor was subtle and didn't overpower the other flavors.
Sbonga Mchunu
[email protected]This dish is a great way to use up leftover long beans. I always have a few extra in the fridge and this is a great way to use them up.
Danielle McGuire
[email protected]I made this dish for my vegetarian friend and she loved it! It's a great meatless option.
bijay gurung
[email protected]5 stars! This dish is a keeper.
Cap10Shakib Khobani
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have forgotten to add the salt.
kai mcc
[email protected]I'm always looking for new and exciting side dishes, and this one definitely fit the bill! The long beans were cooked perfectly and the toasted walnuts added a nice touch.
Abdulrahman Bangura
[email protected]This was the perfect side dish for my roasted chicken! The flavors complemented each other perfectly.
nesri mohammed
[email protected]Overall, I thought this dish was pretty good. I would make it again, but I would probably adjust the amount of oil and fennel.
Azad Rajar
[email protected]I found this dish to be a bit too oily. I think I would have preferred it with less oil.
Daridari Nuguyacc
[email protected]I thought this dish was just okay. The flavors didn't really come together for me.
Christina Zamora
[email protected]This dish was easy to make and very flavorful. I would recommend it to anyone looking for a healthy and delicious side dish.
Nancy Auma
[email protected]I followed the recipe exactly and the dish turned out great! I will definitely be making this again.
Ahmed benaoun
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The flavors were well-balanced and the fennel wasn't overpowering.
Salma Rahman
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it.
Hylux Purity
[email protected]This dish was a hit with my family! The combination of flavors was perfect, and the walnuts added a nice crunch.