Coconut Green Beans with Mustard Seeds
A delicious Coconut Green Beans with Mustard Seeds recipe featuring green beans cooked with black and brown mustard seeds, topped with toasted coconut.
Equipment
- skillet
- microwave
Ingredients
Coconut and Oil
- ⅓ cup unsweetened coconut flakes
- 2 tablespoons unrefined coconut oil divided
Green Beans and Spices
- 1 pound fresh green beans trimmed
- 1 tablespoon black mustard seeds
- 1 tablespoon brown mustard seeds
- 1 medium garlic clove minced
- ½ teaspoon black salt (kala namak)
- 1 piece Fresno chili seeded and sliced thinly
- black pepper freshly ground
Instructions
Cooking Directions
- In a large dry skillet, toast the coconut flakes over medium heat until golden. Remove from the skillet and reserve.
- Pile the green beans on a plate, cover, and microwave on high for 3 minutes. Remove the cover.
- In the same skillet, heat 1 ½ tablespoons coconut oil over medium high heat. Add black and brown mustard seeds. As soon as they begin to pop add the minced garlic. Cook for about 30 seconds and add the green beans.
- Cook and toss the green beans for about 5 minutes until they’re crisp tender and starting to brown at the edges.
- Sprinkle with the black salt, add the chili and cook for 1 more minute. Remove the skillet from the heat.
- Drizzle on ½ tablespoon coconut oil, add a few good grinds of black pepper, place in a serving dish and scatter the toasted coconut over the top. Enjoy!
Notes
This dish pairs well with rice or quinoa.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 600mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 20mgIron: 1mg
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