Mum's Green Beans

Mum's Green Beans

Mum made this for us when we were growing up. Blanch the green beans, if necessary, but when they're in season, the beans are very fresh and tender and cook easily without blanching. No water is added during cooking because the onions and tomatoes release sufficient moisture when cooked over medium heat. Adding black pepper right at the end, pumps up the flavour, so make sure to have ground black pepper on hand.

Ingredients

1 lb. green beans, cut in 1" lengths

4 Tbsp. vegetable oil

½ tsp. kalonji/kalo jeera/nigella seeds

2 large onions, sliced

2 large tomatoes, chopped

salt to taste
1 tsp. black pepper, or to taste

Directions:

1. If necessary, blanch green beans in boiling, salted water for 5 minutes, drain and set aside.
2. Heat oil in a skillet over medium-high heat and sputter nigella seeds. 
3. Add sliced onions and stir-fry until translucent.
4. Add tomatoes and simmer over medium heat until tomatoes break down.
5. Add green beans, salt and black pepper, stir well and simmer until tender.
6. Adjust salt to taste and garnish with more freshly ground black pepper.
7. Remove from heat and serve with steamed Basmati rice or chapatis.