My Hungry Harvest box this week had fresh green beans that looked so good that I didn’t want to overcook them. This recipe is one of my favorite ways to make green beans since its relatively quick and so satisfying. A perfect weeknight dish!
1 lb green beans, ends cut off and cut into 2-inch pieces
1 tbsp coconut oil or ghee
1 tbsp black mustard seeds
1 medium onion, cut into thin slices
1 tsp sea salt
1/2 tsp turmeric powder
1/2 tsp red chili powder (or crushed green chilies)
pinch of asafoetida
1/4 cup dried shredded coconut
1/2 tbsp lemon juice
1. Bring a large pot of water to a rolling boil. Add the green beans and boil for 2 minutes (do not overcook). Drain the green beans and immediately rinse with cold water. (Skip this step if you are using frozen green beans.)
2. Heat the coconut oil / ghee in a large skillet on medium-high. When it is hot, add the mustard seeds and cook until they start to pop.
3. When the mustard seeds start to pop, add the onions and fry until the onions start to turn brown.
4. Add the salt, turmeric, red / green chilies, and asafoetida. Mix and cook for 1 minute.
5. Add the green beans and coconut. Stir to mix and cook for 4-5 minutes, until the green beans are cooked, and still crunchy. Remove from the heat and mix in the lemon juice. Serve hot.