Coconut Crunch Green Beans
Garden-fresh green beans tossed with a lightly spiced, crunchy toasted coconut and sesame topping.
Contains common allergens
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Instructions
- 1
In a nonstick skillet over medium heat, cook the sesame seeds, stirring, for about 2 minutes until slightly golden.
- 2
Stir in half of the butter until melted, then add the coconut, chili powder, turmeric, and salt. Cook, stirring, for about 1 minute until the coconut turns deep golden and fragrant; set the topping aside.
- 3
Bring a large pot of salted water to a boil and cook the green beans for about 3 minutes, until bright green. Drain well.
- 4
In the nonstick skillet, melt the remaining butter over medium heat and cook the drained beans for about 3 minutes, until tender-crisp.
- 5
Toss the warm beans with the toasted coconut topping and serve immediately.
Plan it in Listahan
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