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Directions: Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can
be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
C
hop tomatoes in processor using on/off turns. Add brown sugar, garlic,
ginger, cumin, and chile. Process until almost smooth. Pour tomato mixture
over beans; toss to coat. Cover and refrigerate until cold, about 4 hours.
Season to taste with salt and pepper. Arrange beans on large platter and
serve.
Contributor: Bon appetit August 2004 p39
| Ingredients:
36 Ounce(s) green beans (fresh); trimmed
4 tomatoes; quartered
937/10000 Cup(s) dark brown sugar
1 clove garlic; chopped
3 Teaspoon(s) ginger; chopped
1 Teaspoon(s) cumin
1/2 Teaspoon(s) serrano pepper; chopped |
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