Fried Green Beans With Coconut Recipes

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STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafetida (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed and cut on the bias into 1-inch pieces
Coarse salt
1/2 teaspoon saambhar powder or rasam powder (optional)

Steps:

  • In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
  • Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
  • Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
  • Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
  • Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.

GREEN BEAN AND COCONUT STIR-FRY



Green Bean and Coconut Stir-Fry image

Toss green beans with a curried grated-coconut sauce.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 8

1/4 cup unsweetened grated coconut
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon sliced garlic
1 pound trimmed green beans, cut into 1/2-inch pieces
Kosher salt

Steps:

  • Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
  • Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.

STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

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

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal; optional)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafoetida powder (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar powder or rasam powder (optional)
1 cup water

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.

FRIED GREEN BEANS



Fried Green Beans image

Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!

Provided by Kris Swiggum

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1 pinch garlic salt to taste
1 pinch ground black pepper to taste

Steps:

  • Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g

SOUTHERN FRIED GREEN BEANS



Southern Fried Green Beans image

These Green Beans taste like they have been cooked all day, but only take minutes to make. They are a favorite of our family and guests.

Provided by Tammy

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 4

Number Of Ingredients 4

5 slices bacon, diced
2 (15 ounce) cans green beans, drained
1 tablespoon white sugar
salt and pepper to taste

Steps:

  • Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.1 g, Cholesterol 23.8 mg, Fat 15.9 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 634.8 mg, Sugar 4.1 g

GREEN BEANS WITH COCONUT ( INDIAN STYLE )



Green Beans With Coconut ( Indian Style ) image

This recipe is actually a south Indian recipe. Usually made with fresh grated coconut.But, I make it with dessicated coconut and it still turns out great. Adjust the seasoning to your taste as they are guesstimates. Serve with rice or indian bread

Provided by Sana7149

Categories     Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups green beans (frozen cut or fresh cut)
1 cup desiccated coconut
1/2 cup finely sliced onion
1/2 tablespoon cumin seed
1/2 tablespoon grated ginger
1/2 tablespoon grated garlic
1/2 tablespoon turmeric powder
1/2-1 tablespoon chopped green chili
1 tablespoon vegetable oil
salt

Steps:

  • Cook the beans till almost done ( I microwave them for about 8-10 minutes).
  • Heat the oil and saute the cumin seeds, onions, ginger,garlic and green chillies.
  • When the onions get a little brown, add the cooked green beans.
  • Add turmeric.
  • Add the coconut.
  • Add salt to taste.
  • Cook for about 5 minutes until all the ingredients are combined.
  • Serve hot with rice or Indian bread.

Nutrition Facts : Calories 161.9, Fat 9.8, SaturatedFat 5.8, Sodium 55, Carbohydrate 18.5, Fiber 4.3, Sugar 10.2, Protein 2.6

FRIED GREEN BEANS WITH COCONUT



Fried Green Beans With Coconut image

Spicy green beans with unsweetened coconut. Great with curries. Black mustard seeds can be found at spice shops.

Provided by Outta Here

Categories     Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1 teaspoon black mustard seeds
1/2 cup onion, peeled and finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 lb fresh green beans, trimmed and cut crosswise into small pieces
1/4 teaspoon cayenne pepper
1/4 cup unsweetened dried shredded coconut
2 tablespoons fresh cilantro, chopped
2 tablespoons lemon juice

Steps:

  • In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water dropped into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
  • Thoroughly stir in the onion, ginger, salt and pepper; cook, stirring, for 5 minutes.
  • Add the green bean pieces. Stirring constantly, add the cayenne and fry for 5 minutes longer.
  • Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 5-8 minutes more, or until the beans are crisp-tender.
  • Sprinkle with lemon juice, taste for seasoning, and serve at once.

Nutrition Facts : Calories 185.9, Fat 15.5, SaturatedFat 10.4, Cholesterol 30.5, Sodium 593, Carbohydrate 12.1, Fiber 4.5, Sugar 5.2, Protein 3

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