Coconut Crunch Beans

"Garden-fresh beans receive an exotic twist with a lightly spiced crunchy coconut and sesame seed topping."
 
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Ready In:
48hrs 13mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden.
  • Stir in half of the butter until melted.
  • Stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden.
  • (Coconut mixture can be stored in airtight container at room temperature for up to 24 hours.) In large pot of boiling salted water, cook beans for 3 minutes; drain well.
  • (Beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.) In nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp.
  • Toss with coconut topping.

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Reviews

  1. Very simple, yet creative way to serve beans! I loved the crunchy topping and the flavor of the cocout and spices is delicious! It would be great on other veggies as well. Thanks Dancer^ for the interesting recipe!
     
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