Sauteed Green Beans with Coconut |
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Prep Time: 20 Minutes Cook Time: 6700 Minutes |
Ready In: 6720 Minutes Servings: 4 |
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If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well. Ingredients:
1/2 cup finely grated unsweetened coconut* (1 1/2 oz) |
1/3 cup water |
1 lb green beans, trimmed |
3 tablespoons vegetable oil |
2 teaspoons black mustard seeds |
1 (1 1/2-inch) dried hot red chile, seeded and crumbled |
1 turkish bay leaf or 1/2 california |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
2. 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.
3. 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.
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