Green Beans with Cumin and Ginger

I invented this dish one day in an attempt to get a small child to eat some green beans. Instead he refused them and I found out how amazing the skinny little guys are. If your new to green beans or just looking for something else to season them with, give this a shot.

Green Beans with Cumin and Ginger- Serves 2

1/2 lb fresh thin Green Beans, rinsed and trimmed

8-10 Cherry Tomatos, halved. Get yellow and red varieties for extra pretty.

1/4 to 1/2 tsp ground Cumin, depending on taste

1/8 to 1/4 tsp ground Ginger

1/8 tsp ground Chipotle

2-3 Tbs Olive Oil

Salt to taste

Place your skillet or pan over medium high heat to come up to temperature. Chop your green beans into 2 inch lengths. Once skillet is hot, add 1-2 tbs olive oil. If you cook on cast iron, you will need all of it, if you cook on teflon, take it easy. When oil is hot, add your green beans, cooking for a minute or two.
Add tomatos and spices, and turn heat to medium. Be sure not to let spices burn to bottom of the pan. It happens quickly and easily, and there is no worse smell than burnt cumin. Add more oil if you need to.

When beans are nicely seared and tender crisp, scoop into bowl and eat with bread and butter.

xoxo