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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
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Trim the beans and cut them into one-inch lengths. Blanch the beans by dropping them into a pot of boiling water and boil rapidly for 2-3 min. Drain and rinse under cool, running water; set aside. Heat the oil in a large frying pan over a medium heat. When warm, add in the mustard seeds. Ass soon as the mustard seeds begin to pop, add in the garlic. Stir the garlic pcs around till they turn light brown. Then add in the crushed red chili and stir for a few seconds. Pour in the green beans, salt and sugar. Stir to mix. Stir and cook the beans for 7-8 min or possibly till they have absorbed the flavor of the spices. Add in the black pepper, mix and serve.