Espana. One of my favorite places in the world. From the awe inspiring architecture of Barcelona’s La Sagrada Familia to the natural beauty of Madrid’s Royal Botanical Gardens and the revered Museo del Prado to the rousing and sensual flamenco of the Andalusia region, Spain is steeped in a culture that is gracefully yet fiercely passionate and rich in tradition. And the food… oh, the food! For me, the siren call of Spanish cuisine lies in the use of saffron, the cornerstone seasoning of many traditional Spanish dishes like paella. Adding a pinch of saffron to your food imparts a gorgeous yellow color and a very distinct taste, kind of like sweet honey with a metallic edge. Saffron is quite pricey but it’s well worth the investment because you use only a small bit each time and the flavor pay-off is huge. Buy only a small amount at a time and store in a tightly covered container in a dark, dry place.
In this recipe, saffron, cumin seeds, shallots and a small splash of sherry vinegar dress sauteed green beans with the characteristic flavors of Spain. These green beans pair well with Smoky Orange Grilled Chicken or Citrus Roasted Pork Shoulder. Vegetarians can make a whole meal by adding a couple cups of cooked chickpeas after the green beans are finished cooking. Increase the cumin seed and vinegar to 1 or 1 1/2 teaspoons each, depending on your taste.
GREEN BEANS with SAFFRON & CUMIN SEED
1 pound of green beans, cleaned and trimmed
1 tablespoon olive oil
1 shallot, thinly sliced
1 big pinch of saffron
1/2 teaspoon cumin seed (if you can’t find the seeds then substitute ground cumin)
1/4 teaspoon kosher salt
1/2 cup water
1 teaspoon sherry vinegar
Heat olive oil in a large saute pan over medium heat.
Add shallots and cumin seeds. Saute for a few minutes until the shallots soften. (Be careful because a couple of the cumin seeds might pop out of the pan as they heat up.)
Add the green beans and stir to coat the beans completely with the oil and cumin seeds. Saute for a few minutes.
Crumble the saffron over the green beans. Sprinkle with the salt.
Add the water.
Cover and steam until the green beans are crisp-tender, about five minutes.
Uncover and allow any water still in the pan to evaporate over the heat.
Remove from heat. Sprinkle the vinegar over the green beans and mix well.
Serve hot or at room temperature.
Serves 4 as a side dish.
Revel & Feast 