Green beans with coconut

I have three recipes for green beans with coconut. This is a very easy version.

INGREDIENTS:

  • 1 lb green beans in 1 inch lengths
  • 2oz grated coconut
  • 4 tbsp chopped coriander leaf
  • 1 pinch asafoetida
  • 1 chopped green chilli
  • 1/2 tsp salt
  • 6 tbsp oil
  • 2 tbsp sesame seeds
  • 1 tbsp mustard seeds
  • 1/4 tsp cayenne pepper

METHOD:

  • Combine the coconut, coriander, asafoetida, green chilli and salt in a dish.
  • Blanch the beans in boiling water for 3 minutes
  • In the oil, fry the sesame and mustard seeds together with the cayenne pepper – after about a minute, the seeds will pop, so take them off the heat at that point.
  • Add the beans to the mixture, and cook on a low heat until they are tender
  • Add the coconut mixture, and serve

 

 

Green beans with onion, garlic and tomato

This is a recipe from the Philippines. It is great with rice.

INGREDIENTS:

  • 700g fresh green beans
  • 2 onions
  • 2 cloves of garlic
  • 1 can of organic chopped tomatoes
  • 4tbsp organic vegetable oil
  • 1 tsp salt
  • Black pepper to taste

METHOD:

  • Trim the beans and cut into 3cm lengths. Cut the onions in half and slice crosswise to fine slices, and chop the garlic very fine.
  • Heat the oil in a large pan over a medium heat and fry the garlic for a few seconds, before adding the onion slices. Stir and fry for another 3 minutes or so, until the onions begin to turn translucent.
  • Add the tomatoes, beans, salt and pepper and 100ml water
  • Bring to the boil, cover, and then simmer for around 15 minutes until the beans are cooked.
  • Remove the lid, turn up the heat and reduce the sauce until it is quite thick. Stir while you are doing this to stop it from sticking.