Franny’s Fiery Green Beans

Wash then cut off the ends of the green beans. Then cut them in half. Cook green beans for 3 minutes in a pressure cooker on a steamer rack; medium heat. Steam them the old fashioned way if you do not use pressure cooking – steam to the firmness of your choice. Try not to overcook so as to save color, flavor and nutrition value.

For the dressing:
Add all of the dry spice ingredients into a serving bowl (all of the spices except the fresh basil). Rub the dried parsley between your palms when adding to the bowl to bring out flavor. Add in vinegar. Mix to dissolve the salt and meld flavors. Add olive oil. Whisk with fork or whisk.

For topping:
Stack freshly washed and dried basil leaves, then roll them up like a cigar and cut them into 1/8 inch ribbons, roulade style. Then cut the ribbons up so that they are not long but about a half inch. Save these to sprinkle over dish at the end.

Mix:
Add hot green beans into the bowl of dressing, mixing gently to coat. Be sure to get some of that chopped garlic off the bottom and over the beans. Sprinkle with basil confetti. A few dashes of cayenne pepper if desired to add a touch of color to contrast with the bright greens.

Serve.

More spice or salt can be added as per the chef’s preference.