STIR-FRIED GREEN BEANS WITH COCONUT
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
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.
HOME-STYLE GREEN BEANS
IN THE SOUTH, we call a dish like this "comfort food". We serve it with corn bread, and they go great together. I make this as a side dish with any of my favorite entrees. It's so simple to prepare I can serve it up in no time. -Nancy Reichert, Thomasville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a saucepan, combine beans and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the bacon and seasoned salt; simmer 10-15 minutes longer. Serve with a slotted spoon.
Nutrition Facts :
GREEN BEANS THORAN (GREEN BEANS WITH COCONUT)
A delicious accompaniment to almost any Indian meal, this Kerala classic can be prepared with French beans, stringless beans, the oriental asparagus bean known as lobhia, or in fact almost any kind of firm vegetable cut into small pieces. Adjust the amount of chili to your personal preference. The original recipe called for 5 tablespoons vegetable oil, but this can be easily cut down. Use coconut oil, if you wish, to be authentic. For your convenience, this dish can be cooked ahead, and heated gently at the time of serving. Adapted from a recipe by Madhur Jaffrey.
Provided by Daydream
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
- Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
- Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
- Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
- Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
- Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
- Form a hole in the center of the mound and place within it the coarsely ground spices.
- Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
- Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
- Mix all the ingredients together well, and serve hot.
Nutrition Facts : Calories 258.6, Fat 21.2, SaturatedFat 13.2, Sodium 599.2, Carbohydrate 17.4, Fiber 7, Sugar 6, Protein 4.4
SAUTEED GREEN BEANS WITH COCONUT
Categories Side Sauté Quick & Easy Coconut Green Bean Hot Pepper Seed Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
- 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.
- 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.
- *Available at kalustyans.com.
CLASSIC COUNTRY GREEN BEANS
I love green beans in any form, but this is my family's absolute favorite way to eat them. There are never any leftovers!
Provided by SunnyDaysNora
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Empty canned green beans with liquid into a large saucepan. Add enough water to just cover beans. Stir in fatback, bouillon, onion powder, garlic powder, seasoned salt, and pepper until well combined; bring to a boil.
- Boil for 10 minutes, then reduce heat to low and simmer for 30 more minutes.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 10 g, Cholesterol 6.1 mg, Fat 5.6 g, Fiber 4.8 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 1025.3 mg, Sugar 1.8 g
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