Wednesday, July 28, 2010

coconut green beans

this is a recipe that i ripped out of a magazine oh i'd say....nine months ago (at least) and promptly stuck on the fridge. i've been dying to make it since the minute i saw it (well....obviously not if it's taken me this long) but whenever i thought of it i was always missing one ingredient. most recently that ingredient was mustard seeds which i actually remembered to buy this past weekend. then while strolling the farmers market yesterday i saw green beans and it was on!

i'm a big fan of simply prepared green beans - steamed until just tender and tossed with olive oil, salt, pepper and maybe some sauteed garlic - but man, if you're looking to dress them up this recipe is the way to go. they are crisp, mustard-y, a bit spicy and have the most delicious toasted flavors from both the coconut and the cashews. kris and i gobbled them down and they are definitely going in the rotation.

coconut green beans
(a padma lakshmi recipe)
2 tablespoons canola oil
1 teaspoon mustard seeds
2 tablespoons cashew pieces
4 whole dried red chilies
1 1/2 lbs. green beans, cut into 1-inch pieces
1/2 cup unsweetened shredded coconut
salt, to taste

heat oil over medium heat in a large skillet. add the mustard seeds. when the seeds start to pop, add the cashews and chilies.

once the cashews are toasted, add green beans and stir. cover and cook for 2-3 minutes, stirring occasionally. add coconut and salt.

cook another 8-10 minutes (mine only took about 5 minutes) while stirring. when green beans are cooked through but still crisp, remove from heat and serve.

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