GREEN BEANS TOSSED WITH MUSTARD SEEDS AND CUMIN

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I served this with Roast Chicken, but it is a quick and healthy side dish that can accompany a variety of main courses. Both mustard seeds and cumin boost your immune system to ward of  cold and flu, and cumin has, for centuries, been used in India, as a digestive.
Simple, delicious and healthy too? Who could ask for anything more?

RECIPE
(SERVES 4)

1 pound green beans
2 teaspoons canola oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
salt and pepper to taste

Trim ends of beans and cut into 2" lengths.
Heat the oil in a skillet, and add the mustard seeds. Immediately place a cover on the pan, keeping the heat at a medium flame. You will hear the mustard seeds popping and hitting the top of the lid. The minutes the sound ends lift the lid and add the cumin seed for 20 seconds, stiirring to coat with oil.
Now, add the beans, salt and 1/2 cup water. Cover, lower flame and simmer for 5-10 minutes, until the beans are done.


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