SAUTEED GREEN BEANS WITH COCONUT
Categories Side Sauté Quick & Easy Coconut Green Bean Hot Pepper Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
- Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
- *Available at kalustyans.com.
STIR-FRIED GREEN BEANS WITH COCONUT
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.
Provided by Suvir Saran
Categories Dinner Side Vegetarian Vegan Wheat/Gluten-Free Green Bean Pea Coconut Chile Pepper Hot Pepper
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
- Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
- Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
- Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
- Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
GREEN BEANS WITH WHOLEGRAIN MUSTARD
A versatile side dish that can be prepared at the last minute - simply mix your beans with crème fraîche, mustard, shallots and lemon
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch.
- While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away.
Nutrition Facts : Calories 82 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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