Coconut Crunch Beans

Dancer^'s Note:

Garden-fresh beans receive an exotic twist with a lightly spiced crunchy coconut and sesame seed topping.

• Total Time: 48 hrs 13 mins
• Prep Time: 10 mins
• Cook Time: 48 hrs 3 mins

Ingredients:

Servings: 4

• 1 tablespoon sesame seed
• 4 teaspoons butter
• ½ cup unsweetened coconut , flaked
• ¼ teaspoon chili powder
• ¼ teaspoon turmeric
• ¼ teaspoon salt
• 1 lb green beans , trimmed

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.

Reviews

[Mama2boys]

Very simple, yet creative way to serve beans! I loved the crunchy topping and the flavor of the cocout and spices is delicious! It would be great on other veggies as well. Thanks Dancer^ for the interesting recipe!