Recipe: Spicy Green Beans and Tomatoes (blender or food processor)

SPICY GREEN BEANS AND TOMATOES

10 cloves garlic, mashed
1 (about 1-inch long) piece ginger, peeled and chopped
1 1/2 cups nonfat chicken or vegetable stock, divided use
1 teaspoon ground cumin
2 tablespoons vegetable oil
2 teaspoons whole cumin seed
1 whole dried red chile (optional)
2 to 4 tomatoes, stems removed, peeled and chopped finely
2 teaspoons ground coriander
1 1/2 pounds green beans, trimmed, cut in half
1 1/4 teaspoons salt
3 tablespoons lemon juice
Freshly ground black pepper, to taste

Put garlic, ginger and 1/2 cup stock in blender or food processor; process to a smooth paste.

Place large wok or pot over medium heat. When pan is hot add ground cumin and toast a few seconds until it is just fragrant. Immediately scrape cumin into small dish and set aside.

Quickly wipe wok with paper towel to remove any remaining spice. Return wok to heat; add oil and heat, then add whole cumin seeds. After 5 seconds add dried chile, if using. After another 25 seconds, add ginger-garlic paste. Stir ingredients and heat about 2 minutes. Stir in tomatoes and coriander. Cook, stirring, for about 3 minutes.

Add green beans, salt and remaining 1 cup stock. Stir ingredients until they come to a gentle boil. Reduce heat to low and cover pot. Simmer, stirring once or twice, until beans are tender.

Remove cover from wok or pan, stir in lemon juice and toasted cumin. Increase heat and bring mixture to boil. Boil, stirring occasionally, until all liquid is cooked off. Remove pan from heat. Remove whole chile, if you used it. Season with plenty of freshly ground pepper, to taste.

Makes 4 servings
Source: Farmer John's Cookbook by John Peterson