Foods We Love: Green Beans | Seventh Generation
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Foods We Love: Green Beans

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2 comments
Author: LisaFerber

So there I was, at the office, and a scent of irresistible goodness wafts my way. One officemate asks, "Is that French fries?" The co-worker responsible for making us all hungry laughs, "No," she says, "it's my green beans, but they're as addictive as French fries."

Now, I like green beans just fine, but I've never thought of them in the snack food category. So that evening, I stopped for beans at the market and set about trying my coworker's recipe. These are absolutely delicious, and unlike the also-tasty French fry, they won't leave your body dealing with a bunch of extra fat and sodium.

Nutritionally, green beans are a great choice. Only 43.75 calories per cup, and a good source of vitamin K (122 percent of RDA), vitamin C, vitamin A, fiber, potassium, omega-3s, and protein. The green bean originated in Central and South America, and was introduced to France by the Conquistadors circa 1597. At first, green beans were rare and pricey, but in the 19th century became easier to find. Today, the largest commercial producers are the U.S., Japan, Italy, Spain, France, and China.

This recipe comes from The Anti-Inflammation Diet and Recipe Book: Protect Yourself and Your Family from Heart Disease, Arthritis, Diabetes, Allergies - and More, by Jessica K. Black. And when you're all finished creating this easy and healthy snack, you can clean any mess off your stovetop with Disinfecting Multi-Surface Cleaner.

Scrumptious Green Beans from The Anti-Inflammation Diet and Recipe Book:

Ingredients:

2 Tablespoons olive oil
1/2 –inch cube peeled ginger, sliced thin
1/2 Teaspoon black or yellow mustard seeds
1 Pound green beans
Quarter cup water
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon sea salt
Juice of 1 lemon
2 Tablespoons minced fresh cilantro

Saute mustard seeds and ginger in olive oil over moderate heat until seeds being to pop. Add beans, stir fry over medium heat for about 5 minutes. Add the water, cover tightly, simmer for about 5 minutes. Remove lid when most of the water has evaporated. Add remaining ingredients except lemon juice, and continue cooking until beans are slightly crispy. Add lemon juice just before serving. Serve warm. Serves 6.

photo: the Italian voice

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Comments

MotherLodeBeth picture
MotherLodeBeth
10/16/10
Love to grate Rutabaga and steam it and serve with butter, salt and pepper. Love to slice thin, equal amounts of carrots, rutabaga, turnip, parsnips and red potato and layer it in a baking dish and drizzle with olive oil and some fresh rosemary and bake until the vegetables are tender when poked with a fork. I and everyone in my family hasnt met a vegetable they didnt like!
rpargeter picture
rpargeter
10/14/10
I love, love, love green beans, but am allergic to ginger. Would the recipe be gross without it? Thanks! Rachel in Maine