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Gallery Long Beans with Toasted Walnuts, Cumin, and Fennel Seed Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/3 cup walnuts, roughly chopped Salt 1 1/2 pounds long beans, stem ends trimmed 1/4 cup olive oil 2 teaspoons fennel seeds 1 teaspoon cumin seeds Freshly ground pepper
Gallery Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
Recipe Summary Servings: 6
Gallery
Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/3 cup walnuts, roughly chopped Salt 1 1/2 pounds long beans, stem ends trimmed 1/4 cup olive oil 2 teaspoons fennel seeds 1 teaspoon cumin seeds Freshly ground pepper
Directions
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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All Reviews for Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
