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)
ingredients:
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.

green beans with pepitas

thanksgiving alert II!

we made these for dinner the other night and decided about two bites in that they were a must for a thanksgiving side. i would highly recommend that everyone makes room on their thanksgiving table for these guys. they are so simple and delicious. the green beans get a nice crunch from the salty pepitas plus a little herb-y boost from the rosemary. and they get bonus points for coming together quickly on the stovetop while the oven is occupied with stuffing and pie and bread and other bake-ables. if you're making these for a large group double the recipe...at least.

green beans with pepitas
(from bon appetit, december 2009)
ingredients:
1 pound slender green beans, trimmed
2 tablespoons olive oil, divided
1/2 cup pepitas (shelled raw pumpkin seeds)
coarse kosher salt
2 teaspoons chopped fresh rosemary*
1 large garlic clove, minced

cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes. drain beans and cool in colander. cut beans into 1-inch pieces.

heat 1 tablespoon oil in large nonstick skillet over medium heat. add pepitas. toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. transfer to plate. reserve skillet. DO AHEAD: green beans and pepitas can be prepared 2 hours ahead. let stand at room temperature.

heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. add rosemary and garlic; stir 15 seconds. add beans and pepitas. toss until heated through, about 2 minutes. season to taste with coarse salt and pepper.

*i forgot to buy the rosemary and used dried. probably better with fresh but it was still yummy.

-d