Instructions:

Yield: 4 servings

1 lb Green beans; ends trimmed
1 tbsp Olive oil
1 lg Garlic clove; minced
2 tsp Jalapeno; seeded and minced
2 tsp Freshly grated ginger
1/2 tsp Ground cumin seed
1/2 Orange; zest of
2/3 cup Fresh orange juice
1 1/2 tbsp Lemon juice
1 tbsp Whole grain mustard
Salt and pepper; to taste

Bring a large pot of lightly salted water to a boil. Add green beans and cook only until tender crisp, about 3 to 5 minutes. Drain beans and plunge immediately into ice water to stop cooking action. Drain and cut into 1" pieces.

In a large skillet, heat oil. Add garlic, jalapeno and ginger and saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute longer. Stir in orange zest, orange and lemon juices and mustard. Add beans and stir until just heated through. Salt and pepper.