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Spiced String Beans


3 pounds fresh string beans
2 tsps. Salt
¼ cup oil
¼ tsp. turmeric
½ tsp. cumin
¼ cup water

Wash and trim beans. Put all ingredients into a 3-quart saucepan and mix well. Cook, covered on a small flame for 30 minutes. Serve warm or cold.

NOTE: do not substitute or omit spices.

USE: 3-quart saucepan
YIELDS: 8 to 10 servings

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Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications


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