Friday, November 30, 2012

Roasted Mexican String Beans

I was lucky enough to see yellow string beans at the farm this week and just knew I had to try them!  Sure green beans are everywhere, but I had never cooked with YELLOW beans before!  I pretty much always cook my string beans in a skillet, but I wanted to try something new this week.  Sometimes the skillet takes too much time, or the rest of the meal is taking up the entire stove top.  I wanted to see if roasting would be a nice alternative.  You know what?  It worked!  This simple recipe compliments any Mexican meal and is a great way to add an unexpected veggie to the mix!  


1 pound string beans, trimmed
5 larger garlic cloves, finely chopped
1-2 Tbsp olive oil
1 tsp cumin
1 tsp ground coriander seed
salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Place the beans in a large rimmed baking sheet.  Drizzle with oil and toss to coat and spread into a single layer.
  3. Evenly sprinkle garlic, cumin, coriander, salt, and pepper over the beans.  
  4. Bake until lightly browned and shriveled, about 20-25 minutes, turning once while cooking.  

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