Long Beans with Toasted Walnuts, Cumin, and Fennel Seed
Long beans are one and a half to three feet long and have a somewhat drier texture than string beans. Look for them in Asian produce markets, or try this dish with any fresh string or wax bean.
- Servings: 6
Source: Martha Stewart Living, June 2000
- 1/3 cup walnuts, roughly chopped
- 1 1/2 pounds long beans, stem ends trimmed
- 1/4 cup olive oil
- 2 teaspoons fennel seeds
- 1 teaspoon cumin seeds
- Freshly ground pepper
Heat oven to 350 degrees. Spread the walnuts on a baking pan. Toast until fragrant, 7 to 10 minutes. Transfer nuts to a plate to cool.
Bring a large saucepan of salted water to a boil. Add the long beans, and cook until they are just tender and bright green, 1 to 2 minutes. Drain the beans in a colander, and pat them dry with a clean towel. Transfer to a large bowl, and set aside.
Heat the olive oil in a medium skillet over medium-low heat. Add the walnuts, fennel seeds, and cumin seeds, and cook, stirring continuously, until fragrant, 1 to 2 minutes. Remove from heat, pour mixture over the reserved beans, and toss to combine. Season to taste with salt and pepper, and serve.