Moroccan Green Beans


1 pound fresh green beans

1 to 2 tbsp butter (or olive oil)

2 to 4 small cloves garlic (pressed or very finely chopped)

dash salt

dash black pepper

dash cumin

pinch cayenne pepper

2 tbsp fresh parsley (chopped), optional


Gather the ingredients. Trim or snap off the ends from the green beans, removing any stringy fibers which may run the length of the bean. Not all beans will have this fiber. If the beans are excessively long, they can be cut or broken in half for easier eating. Wash and drain the beans.

Boil or steam the beans just until crisp-tender, about 5 to 7 minutes. If boiling, drain and submerge the beans in an ice-water bath for a minute or two, and drain again.

Melt the butter or heat the olive oil in a sauté pan or skillet over medium-low heat. Add the garlic and sauté just for 1 minute until fragrant; do not burn. Add the green beans to the pan and season to taste with salt, black pepper, cumin, and cayenne pepper. Toss gently and cook just until the beans are heated through.

If using parsley, gently stir it in and sprinkle over the top as a garnish. Serve immediately.

Filed in: Mediterranean