After posting this recipe, I've received a couple requests for more veggie recipes. I hear that. I love my ice cream maker a little too much, perhaps. And cookies. Definitely love the cookies. A lot. But I go to a couple different farmers' markets each week and could definitely be sharing more of the summer's market-recipe bounty.
This Spicy Green Bean recipe is a big go-to dish in our house. We make it a couple times a week and eat it with just about everything. You may be a bit more choosy in your flavor-partnering, but we mix up all sorts of flavors, from all parts of the world. The spices used here are Indian-inspired. If you don't have these spices on hand, they stock them at Indian grocers, as well as at well-stocked grocery stores (or try this place online -- a great herb and spice shop). Feel free to eliminate the fenugreek if you don't have it (but I do recommend giving it a try -- it has a distinctive fragrance and flavor). You can change up the flavor a bit and add other things, like curry powder or chopped fresh basil at the end, or make it more or less spicy.
