Coco-nutty Green Beans

Here me out, I DONT LOVE buying 8$ bags of Bobs Red Mill unsweetened coconut flakes, but I DO LOVE making good fun food. These are no doubt the funnest beans I’ve put on a plate. They are absolutely delicious as well, and I think you will agree with all these points. Upgrade your bean game and make these babies all summer long.

Molly Baz founded this recipe, if you don’t know her, look her up- she is something GREAT, and I am currently all about BAZ. However, I’ve made some minor tweaks, as every creative naturally does.

yields-4-6

Ingredients

• 1.5 lb green beans washed and trimmed

• 1/4 cup unsweetened coconut flakes

• 1/4 cup roughly chopped cashews or peanuts ( or honestly any nut)

• 1/2 cup finely chopped cilantro

• 1 tspn lime zest plus some juice for squeezing

• 1 tbs finely chopped redchili , seeds removed

• Small-ish nub of ginger, cut finely

• 2 tbsn neutral oil

• Generous pinch of salt

• 2 cloves of finely chopped garlic

1. Get a pot of water boiling for your beans. In a pan on medium heat, toast your coconut and nuts. Stirring often so they don’t burn. A light browning is what we are going for. They should be quite aromatic and nutty smelling, about 3 minutes- Place into a small bowl and set aside.

2. Place your oil in the pan you toasted your coconut in. Get the oil somewhat hot, medium - high heat should do. Throw in your chilis, lime zest, garlic, and ginger - let these sizzle in the oil for 2-3 minutes. With a slotted spoon, take out the ginger, lime zest, chilis and garlic, leaving the oil in the pan and place in your coconut bowl. Take your pan off of the heat.

3. Throw your beans in the boiling water. Cook for 2 minutes and drain. We’re just looking for a quick blanch of sorts before we blister them in a hot pan.

4. The pan that holds your aromatic oil, place back on med- high heat. Once oil is hot again, throw your blanched beans in the pan and let them blister! Not burn! Blister! About 5-7 minutes, stirring often. Season with salt.

5. Once your beans are blistered. Lower the heat to medium/low. Place half of your toasted coconut mixture into the pan and stir to coat your beans. Season to your liking.

6. Arrange beans on a plate. Top your beans with the leftover coconut mixture,fresh cilantro, and a squeeze of lime juice!