I thought it was only appropriate to include a different way to use up some green beans after my marathon bean-canning session yesterday. So here ya go:

Curried Green Beans and Potatoes

Ingredients:
3 Tbsp oil (I used coconut)
1 tsp mustard seeds
4 cloves garlic, minced
1/2 tsp. tumeric
1/8-1/4 cayenne pepper
1/4 tsp pepper
1 medium potato, quartered and thinly sliced
(I added 1/2 an onion since I had it on hand)
4 cups green beans (whole or cut)

Method:
Heat oil over medium heat. When hot, add mustard seeds.

As soon as they begin to pop, add garlic. Stir until golden.

Add potato, onion (if using), tumeric, cayenne, and pepper. Stir one minute.

Continue stirring and add a bit of water if potatoes seem to be sticking. Once they are cooked most of the way though, add green beans. Allow everything to cook together until beans and potatoes are tender.

Salt to taste. Increase heat to evaporate any remaining liquid.

I served this with my favorite meatloaf recipe.

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Lindsay

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