Recipe: Three Seed Green Beans and Tomatoes (using cumin, mustard, and fennel seeds)

THREE SEED GREEN BEANS AND TOMATOES

"Three kinds of spice seeds - cumin, mustard and fennel - turn ordinary green beans into a flavorful spring side dish."

1 bag (12 ounces) trimmed green beans or wax beans (or 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 Crushed Red Pepper
1 pint grape tomatoes, halved
1/4 teaspoon salt

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; set aside.

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. Cook and stir 2 minutes or until tomatoes start to soften.

Add beans; cook and stir 2 minutes longer or until heated through.

Makes 6 servings

Nutritional Information Per Serving: About 59 Calories, Fat 3g, Protein 2g, Carbohydrates 6g, Cholesterol 0mg, Sodium 105mg, Fiber 3g

Source: McCormick & Company, Inc.