As Thanksgiving approaches I find myself thinking about food all the time. This year I will be in Boulder cooking Thanksgiving dinner with my family. Of course, thinking about food as I sit at my kitchen table before the sun comes up is not an unusual occurrence for me. But now I’m thinking about the side dishes and desserts I’ll serve my family. My son and I love cooking together but I’m the one who usually prepares the vegetable dishes and desserts. Trevor takes care of the turkey. It’s a perfect arrangement.
So here I am with a new dish for green beans. My mother used to make the classic green bean casserole but I want something a little more exciting. I was inspired by Melissa Clark’s recipe from the NY Times.
I love spices and crunch in these Green Beans with Cashews and Coconut. I use mustard seeds, ginger, garlic and bay leaves to flavor the beans. The toasted coconut added at the end brings the spices together and coats the green beans. The cashews provide additional crunch and enough protein that you can serve this dish as a meatless main course over rice or cauliflower rice.
In this recipe, I cook the green beans until they are tender but not soft. I simmer them in the water to infuse the rich spicy flavor into the beans. Feel free to cook them a bit more or less, adding more water if they need extra time in the pan.
Of course I will have an assortment of more traditional dishes too. What I have found is people tend to eat more vegetables when they have lots of flavor and exciting textures. My goal to make the Thanksgiving side dishes memorable.
These green beans are so good you’ll find yourself standing over the platter and sneaking a few of them before you even sit down to dinner. Serve them any time of the year to your family and friends and watch them gobble them up.(pun intended)Print
A richly seasoned vegetable dish with crunchy cashews and coconut.
- ½ cup unsweetened shredded coconut
- 2 ½ tablespoons coconut oil or ghee
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, julienned or minced
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric
- pinch of red pepper flakes
- 1 bay leaf
- 1 pound green beans, trimmed
- ½ teaspoon Celtic sea salt, or to taste
- 1/3 cup roasted cashews, coarsely chopped (salted or unsalted], to taste
- Place a large dry skillet over medium heat. Add coconut and toast, shaking pan occasionally, until golden about 5 minutes. Transfer to a bowl.
- Heat oil in the same skillet on medium-high until hot. Add garlic, ginger and mustard seeds. Cook until mustard seeds begin to pop about 30 seconds.
- Add turmeric, red pepper and bay leaf. Cook another 30 seconds while stirring.
- Add green beans and salt. Toss to coat well with spices and oil.
- Add 1/3 cup water, cover partially and reduce heat.
- Cook until beans are tender, about 10 minutes.
- Uncover and cook until the liquid evaporates.
- Add in the cashews and coconut and toss.
- Category: Vegetables
- Cuisine: Asian, Healthy, Paleo, Vegan, Gluten Free
When I made these I wound up eating most of them and my partner wondered where was his portion. Enjoy the recipe.