Recipe information
Yield
Makes 8 Servings
Ingredients
2
1/4 pounds green beans, trimmed
4
medium tomatoes, quartered
1
1/2 tablespoons dark brown sugar
1
large garlic clove, chopped
1
tablespoon chopped peeled fresh ginger
1
teaspoon ground cumin
1
/2 teaspoon chopped seeded serrano chile
Need to make a substitution?
Preparation
Step 1
Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.)
Step 2
Chop tomatoes in processor using on/off turns. Add brown sugar, garlic, ginger, cumin, and chile. Process until almost smooth. Pour tomato mixture over beans; toss to coat. Cover and refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Arrange beans on large platter and serve.