Beans Rice

Green beans are an excellent source of vitamin C, vitamin K and manganese, also green beans are very good source of vitamin A, dietary fiber, potassium, folate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Green beans are also commonly known as snap beans. Haricot verts are French green beans that are very thin and very tender. Green beans are in the same family as shell beans, such as pinto beans, black beans and kidney beans.

If possible, purchase green beans at a store or farmer's market that sells them loose so that you can sort through them to choose the beans of best quality. Purchase beans that have smooth feel and a vibrant green color, and that are free from brown spots or bruises. They should have a firm texture and snap when broken.Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. This beans rice is a simple version of masala rice i do prepare often for our lunch, this beans rice suits prefectly to lunch box menu too.

2cups Green beans (pieces)
2cup Cooked Basmati rice
1no Onion (chopped)
3nos Green chillies (slit opened)
1tsp Garam masala powder
1/2tsp Pepper powder
1/2tsp Jeera powder
1/4tsp Mustard seeds
1/4tsp Urad dal
5nos Curry leaves
Salt
Oil

Heat enough oil and add the mustard seeds, urad dal, let them splutters...add the chopped onion pieces, slit opened green chillies, curry leaves and saute everything for a while until the onions turns transculent.

Add the chopped green beans with garam masala powder, pepper powder, jeera powder and salt, cook everything in simmer and cook everything until the beans turns slightly cooked, add immediately the rice and toss gently with cooked and spice beans and put off the stove...

Serve hot with any side dishes!