I just came in from the garden with you guessed it - more. green. beans. I know that many people love to pickle them or can them or freeze them but for me, I like to pick them, steam or saute them and eat them, the sooner the better.
We’ll be heading to the lake soon and cabin 2 will be making an Indian dinner for the thundering herd. We have a couple vegetarians in the group and one vegan so the cucumbers, zucchini, yellow squash, eggplant, and beans in our garden will be put to good use.
Dan’s favorite cuisine is Indian - so we eat a lot of it. We have a couple local haunts that we frequent but generally, we make our own. I’ve been making Indian spiced green beans with coconut lately (you know to use up all those beans) and we’ve had them with other curries, as an appetizer, and sometimes as a snack.
After picking 3+ pounds of beans, I decided I would make a large batch to serve as part of the Indian dinner. To the thundering herd - you have been warned. Most coconut green bean recipes use unsweetened coconut but I’ve switched that around. The spicy combination of mustard seeds, red pepper flakes, garlic, and basil combined with a bit of sweetened coconut gives it that sweet/savory flavor that I love.
Ingredients:
1/2 lb green beans
1 onion - finely diced
3 - 4 cloves garlic - thinly sliced
4 - 5 basil leaves - thinly sliced
1 - 2 Tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon tumeric
1/2 teaspoon salt
1/4 cup shredded coconut
1/4 teaspoon red pepper flakes
Instructions:
In a large pan, heat oil and add onion, saute until translucent. lower heat and add garlic and mustard seeds, saute until seeds pop. Add turmeric, salt, and red pepper flakes stir until combined.
Add green beans and saute until crisp-tender, put in basil and coconut, and stir until heated through.
Enjoy!
