[This recipe is from the Arkansas Gazette – no date was written on Mema’s recipe card though]
I love cumin and lemon so I had to try these! They are quite tasty though I may have put a little too much lemon juice on mine (I must have found an extra juicy lemon this time!) They were a good side to the Steamed Herbed Chicken I made for dinner tonight.
3/4 lb. tender, unblemished fresh green beans
salt to taste (if desired)
1 T. butter
juice of 1/2 lemon
1/4 tsp. ground cumin
2 T. finely chopped parsley
freshly ground pepper to taste
Pull or cut off the ends of the green beans. Rinse and drain beans and place in saucepan. Add cold water to cover and salt to taste. Bring beans to a boil and let simmer 5 to 6 minutes or until tender. Drain. Add butter, lemon juice, cumin, parsley, & pepper. Toss to blend while cooking briefly over high heat – about 10 seconds.