Coconut Crunch Beans

2 days Servings: 4.0 No ratings yet

Coconut Crunch Beans

2 days Servings: 4.0 No ratings yet

Ingredients

1/4 teaspoon salt
4 teaspoons butter
1/4 teaspoon chili powder
1 tablespoon sesame seeds
1 lb green beans, trimmed
1/4 teaspoon turmeric
1/2 cup unsweetened coconut, flaked

Directions

  • 1 In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden.
  • 2 Stir in half of the butter until melted.
  • 3 Stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden.
  • 4 (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.
  • 5 (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.
  • 6 Toss with coconut topping.

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