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Tuesday, March 29, 2011

Indian Coconut Green Beans

Hello everyone!

Betcha thought that I would be doing another wine tasting blog huh?  <hehe> Well... a co-worker of Tiffany's was kind enough to share the following recipe with us.  I don't know exactly how to describe it other than "deliciously exotic".  I, myself, am not a particularly big fan of green beans.  I don't hate 'em.  I simply don't rank them high on my desired edibles list.

Indian Coconut Green Beans

However, this recipe may very well bump them up on that list!  You get the sweetness of the onion and green bean, heat of the serrano chilies, and tropic flavors of the coconut.  The mustard seed provides a toasted nut enhancement to the dish.  I cannot quite put my hands around the effect of the turmeric unless it's simply for the aroma and health benefits?  Turmeric is often referred as Indian saffron.

Green beans, onion, mustard, chilies, coconut, & turmeric

  • 2 cans French cut green beans (I used fresh organic frozen instead)
  • 1 large yellow onion, white or sweet onion acceptable
  • 2-3 serrano chili peppers, quantity to heat/taste
  • 1-1/2 tablespoon black mustard seed (I used brown mustard seed)
  • 1/2 teaspoon turmeric powder
  • 1 cup unsweetened coconut flakes
  • 3-4 tablespoon coconut oil

Sautéing popped mustard seed with onion, chilies, & turmeric

  1. Coarsely chop the onion and mince the serrano chili peppers and set aside.
  2. Prepare to sauté the mustard seeds in a very hot pan using 3 to 4 tablespoon coconut oil.  Cover the skillet when sautéing mustard seeds as they quickly will pop.  Allow to pop until mustard seeds slow down but all seeds not entirely popped.  Approximately 30 to 60 seconds.
  3. Open lid and add the chopped onion, minced serrano chili pepper, and turmeric.  Sauté until the onions have softened and turned translucent.  Stir frequently to prevent the mixture from scorching and sticking to the pan.
  4. Dump the green beans and coconut flakes into the sauté pan. Stir to incorporate all ingredients.
  5. Turn down the heat to low and cook until the green beans are heated through.
  6. Serve as-is or add spoonfuls into handmade whole wheat flour tortilla pieces.
Tiffany and I each took 1-cup to work for lunch along with 2 homemade whole wheat flour tortillas each.  We tore the tortillas into four equal parts, pinched them into a cup shape, filled them with the Indian Coconut Green Bean mixture, and savored the healthy delicious tastes!

Note:  Homemade whole wheat flour tortilla recipe to follow soon.  I first need to perfect the texture and chewiness before introducing it to the blog.

Nutrition per cup

Hi-dee hi-dee think-healthy-and-eat-healthy-ho my friend!

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