Green Beans with Toasted Coconut

Green Beans with Toasted Coconut

Explore the vibrant flavors of Green Beans & Coconut, a dish that combines the crunch of green beans with the exotic tastes of mustard seeds, curry leaves, and coconut. This recipe features green beans sautéed with salted roasted peanuts and split chickpeas, then enhanced with a kick of Cayenne Fused Olive Oil and the tanginess of lime juice. Fresh chopped cilantro and grated coconut add a burst of freshness and tropical flair, making this dish a deliciously unique side that pairs well with a variety of main courses.


  • 1 tablespoon of Robust Extra Virgin Olive Oil (EVOO)
  • ½ teaspoon of mustard seeds
  • 6 fresh curry leaves
  • ½ cup of salted roasted peanuts
  • ¼ cup of dried split chickpeas
  • 1 lb of green beans, trimmed and cut into 2 inch pieces
  • Juice from 2 limes
  • 1 tablespoon of Cayenne Fused Olive Oil
  • 2 tablespoons of fresh chopped cilantro
  • Kosher Salt
  • ½ cup of grated coconut


Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 min. Add the lime juice, Cayenne Fused Olive Oil, cilantro and a pinch of salt, cook for about a minute. Add the coconut and stir in until it is completely mixed with the green beans.

Discard the curry leaves. Serve hot.

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