 | | Directions | 1. Bring 1/2 inch water to boil in large skillet on high heat. Add beans; cover and cook 7 to 9 minutes or until tender-crisp, stirring occasionally. Drain well. Set aside.
2. Mix oil, garlic, cumin, mustard, fennel, and red pepper in same skillet. Cook and stir on medium heat 2 minutes or until seeds are fragrant. Add tomatoes and salt; toss to coat well.
3. Cook and stir 2 minutes or until tomatoes start to soften. Add beans; cook and stir 2 minutes longer or until heated through.Variation: Prepare beans as directed. Use 1/2 teaspoon McCormick® Basil Leaves or Italian Seasoning in place of the cumin seed, mustard seed, fennel seed. Add with the tomatoes. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 bag (12 ounces) trimmed green beans %3cu%3eor%3c/u%3e wax beans (%3cu%3eor%3c/u%3e a combination), cut in half |
| - | | 1 tablespoon olive oil |
| - | | 2 large cloves garlic, thinly sliced |
| - | | 1/2 teaspoon McCormick® Cumin Seed |
| - | | 1/2 teaspoon McCormick® Mustard Seed |
| - | | 1/4 teaspoon McCormick® Fennel Seed |
| - | | 1/8 teaspoon McCormick® Red Pepper, Crushed |
| - | | 1 pint grape tomatoes, halved |
| - | | 1/4 teaspoon salt |
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| | Nutrition (per serving) | Calories: 59 Calories
Fat: 3 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 6 Grams
Sodium: 105 Milligrams
Fiber: 3 Grams
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