Tuesday, August 28, 2012

Green Beans with Black Pepper

This preparation reminds me of Mum because she used to make this for us.  She was a wonderful cook and instilled the love for cooking in each and every one of her 8 children.

Green Beans with Black Pepper
1/2 lb. green beans, cut in 1/2" pieces
1 russet potato, diced
2 Tbsp. extra light olive oil
½ tsp. kalonji/kalo jeera/nigella seeds (optional)
1 tsp. black pepper, or to taste
2 large onions, sliced
2 large tomatoes, chopped
salt to taste

Heat oil in a pan and fry kalonji till seeds sputter.
Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
Add chopped tomatoes and fry until tomatoes break down.
Add diced potatoes and green beans and simmer until potatoes are fork tender.
Sprinkle black pepper and salt and stir well.
Garnish with ghee or butter, if desired, and serve.

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