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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 tablespoon canola oil |
1 teaspoon brown mustard seeds |
3/4 teaspoon salt |
3/4 teaspoon crushed red pepper |
1/2 teaspoon turmeric |
1/2 teaspoon dry mustard |
2 garlic cloves, minced |
1 pound green beans, trimmed |
1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups) |
1/4 cup water |
2 teaspoons fresh lemon juice |
1/2 teaspoon grated lemon rind (optional) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.
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