Instructions: Shell the beans & cook (with three or four pods) for about 20 minutes, until tender, in the top of a steamer. Drain & peel. While still warm, add the olive oil, cumin & salt, to taste. Toss well & chill.

Serve tossed with parsley, garlic & lemon juice. Add more oil if necessary.

Robert Carrier, "Taste of Morocco"

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