Best 6 Green Beans With Mustard Seeds Cashews And Coconut Recipes

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Indulge in a symphony of flavors with our green beans recipe, a delightful dish that combines the nutty crunch of mustard seeds, the creamy richness of cashews, and the aromatic sweetness of coconut. This vibrant side dish is a perfect accompaniment to grilled meats, roasted chicken, or steamed fish. Experience the harmonious blend of textures and flavors in every bite, as the tender green beans are enveloped in a flavorful sauce made with mustard seeds, garlic, ginger, and coconut milk. The addition of roasted cashews adds a delightful crunch, while a hint of lemon juice brightens the dish. This recipe is a culinary journey that will tantalize your taste buds and leave you craving more. So, gather your ingredients and embark on a culinary adventure that celebrates the beauty of simple, yet extraordinary flavors.

Additional Recipes Included:

1. Mustard Greens with Mustard Seeds and Coconut: Discover a Southern classic with a twist. Mustard greens are braised in a flavorful broth infused with mustard seeds, coconut milk, and aromatic spices. The result is a heartwarming dish that is both comforting and invigorating.

2. Mustard Seed Chicken Curry: Experience the vibrant flavors of India with this aromatic chicken curry. Tender chicken is simmered in a creamy coconut sauce infused with mustard seeds, curry powder, and a blend of fragrant spices. Serve it over fluffy rice or warm naan bread for a delightful meal.

3. Mustard Seed Crusted Salmon: Elevate your salmon game with this crispy and flavorful recipe. Mustard seeds are combined with herbs and spices to create a tantalizing crust that seals in the salmon's natural juices. Baked to perfection, this dish promises a flaky interior and a golden-brown exterior that will impress your taste buds.

Let's cook with our recipes!

GREEN BEANS WITH MUSTARD



Green Beans with Mustard image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

12 ounces brown mustard seed
8 fluid ounces red wine vinegar
12 fluid ounces unsweetened red grape juice
1 tablespoon salt
2 teaspoons cumin seeds, freshly ground
2 ounces flaked almonds
3 ounces pine nuts
1 pound green beans
2 tablespoons mustard oil
1/2 small fresh green chilie, seeded and finely chopped
1 large clove garlic, crushed
1 teaspoon Roman mustard
Salt (preferably Maiden salt)
1/2 teaspoon ground mustard seed
1/2 teaspoon cumin seed

Steps:

  • To make about 1 1/2 pints of Roman mustard combine the mustard seed, vinegar and grape juice, and mix in the salt and cumin. Leave to soak, covered but not sealed for 36 to 48 hours. Put into a food processor and whiz for 1 to 2 minutes or until coarsely ground, then add the almonds and pine nuts and whiz very briefly until they are completely broken up, not over-processed.
  • Top and tail the beans, then slice them into 1-inch pieces diagonally. Cook in boiling salted water for 5 to 10 minutes, depending on their age. They should be tender but still have a slight bite. Drain.
  • Heat 1 tablespoon of the oil in the empty pan. Blend the chili, garlic, and mustard together with a pinch of salt. Add to the pan and stir-fry for 30 seconds. Add the beans and stir thoroughly over a very low heat.
  • In a small pan heat the remaining oil, add the mustard seed and cumin, and cover. Cook until they start to splutter. Pour over the beans and serve immediately.

SAUTEED GREEN BEANS WITH COCONUT



Sauteed Green Beans with Coconut image

Categories     Side     Sauté     Quick & Easy     Coconut     Green Bean     Hot Pepper     Seed     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
1/3 cup water
1 lb green beans, trimmed
3 tablespoons vegetable oil
2 teaspoons black mustard seeds*
1 (1 1/2-inch) dried hot red chile, seeded and crumbled
1 Turkish bay leaf or 1/2 California
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
  • Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
  • *Available at kalustyans.com.

MUSTARD GREEN BEANS



Mustard Green Beans image

Looking for an easy way to dress up veggies in a twinkling? My mother came up with this mouthwatering, family-favorite recipe that we still celebrate at holiday get-together meals. -Mary Graham, Barneveld, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 8

3 pounds fresh green beans
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup cider vinegar
2 tablespoons water
1-1/2 teaspoons prepared mustard
Dash salt
1 tablespoon butter

Steps:

  • Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

Provided by Suvir Saran

Categories     Dinner     Side     Vegetarian     Vegan     Wheat/Gluten-Free     Green Bean     Pea     Coconut     Chile Pepper     Hot Pepper

Yield Serves 4

Number Of Ingredients 13

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal; optional)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafoetida powder (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar powder or rasam powder (optional)
1 cup water

Steps:

  • Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
  • Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
  • Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
  • Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
  • Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

GREEN BEANS WITH LEMON MUSTARD SAUCE



Green Beans with Lemon Mustard Sauce image

This is a quick and easy way to serve green beans, either fresh or frozen, and adds a tangy taste to a meal. This is served quite often at family gatherings, especially Thanksgiving. The recipe can be found in the 'Can't Believe It's Kosher' cookbook.

Provided by Ducky

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb green beans, fresh or frozen
2 teaspoons margarine
1 tablespoon lemon juice, fresh or frozen
1 1/2 teaspoons coarse grain mustard

Steps:

  • Steam beans until barely tender.
  • In a small saucepan, melt the margarine.
  • Stir in lemon juice and mustard.
  • Pour over green beans and toss.
  • Serve.

HARICOTS VERTS WITH MUSTARD SEEDS AND TOASTED COCONUT



Haricots Verts with Mustard Seeds and Toasted Coconut image

Time 20m

Yield Makes 2 servings

Number Of Ingredients 4

1/2 lb haricots verts or other thin green beans, trimmed
1 tablespoon olive oil
2 tablespoons packaged unsweetened coconut flakes (preferably large)
1/2 teaspoon mustard seeds

Steps:

  • Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
  • Heat 1/2 tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook coconut, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
  • Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.

Tips:

  • Choose the freshest green beans possible. Look for beans that are bright green and snap easily when you bend them.
  • Trim the green beans before cooking. Remove the tough ends of the beans and any strings that may be present.
  • Blanch the green beans briefly before stir-frying. This will help them retain their color and crispness.
  • Use a well-seasoned wok or large skillet for stir-frying. This will help prevent the green beans from sticking.
  • Stir-fry the green beans over high heat, stirring constantly. This will help them cook evenly and quickly.
  • Add the mustard seeds, cashews, and coconut towards the end of cooking. This will prevent them from burning.
  • Serve the green beans immediately, garnished with fresh cilantro or parsley.

Conclusion:

Green beans with mustard seeds, cashews, and coconut is a delicious and healthy side dish that can be enjoyed with a variety of main courses. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and healthy fats. With its vibrant colors and unique flavor, this dish is sure to impress your family and friends.

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