Instructions: Melt the butter gently in a heavy based saucepan and add the cumin seeds.

Let them sizzle for 35-40 seconds.

Add the garlic and stir-fry until it is lightly browned. Add the pepper followed by the beans and salt. Cook for 2 minutes, stirring frequently.

Cover the pan, reduce the heat to very low and let the beans cook in their own juice for 10-12 minutes or until they are tender. Stir occasionally.

Remove from the heat and serve.

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