Green beans with coriander sauce
- 4 cups green beans, strings removed (if necessary)
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ¼ cup vegetable stock
- 1 tsp olive oil
- 2 tbsp chives, chopped finely
- ¼ tsp sea salt
While hunting for a new garb for my freshly picked green beans, I was thrilled to find some lively recipes from Apicius, considered history's first gourmet. His book on ancient Roman cookery has always fascinated me. In a refreshing approach, he bases sauces for beans on a tender balance of pounded fresh green herbs and ground spices. To this he combines the sweetness of honey and the sourness from drops of wine vinegar.
Method
To blanch: bring a small pot of water to a boil, drop in the beans and cook at a rolling boil for 2 to 3 minutes. Drain and add the sauce.
Alternatively, to steam: bring a steamer pot to boil, add the green beans and steam until al dente, 3-5 minutes. Remove and mix with sauce.
Coriander sauce
In a mortar and pestle, grind the coriander and cumin. Place into a small pot with the vegetable stock. Bring to a boil and simmer for 5 minutes. Whisk in the olive oil, chives and salt and pour over the beans. Serve warm.Serves 4
