Best 5 Sauteed Green Beans With Coconut Recipes
**Savory and Refreshing: A Culinary Journey with Sautéed Green Beans with Coconut**
Embark on a culinary adventure with our sautéed green beans with coconut, a vibrant dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This delectable dish features crisp green beans tossed in a savory sauce made with aromatic coconut milk, tangy tamarind paste, and a symphony of spices. Accompanying this main recipe are three additional variations that cater to diverse preferences: a spicy version infused with fiery chilies, a zesty rendition brightened with lemongrass and lime leaves, and a comforting take enhanced with the richness of coconut cream. Each recipe promises a unique culinary experience, from the bold and piquant to the subtly sweet and creamy. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, these sautéed green beans with coconut recipes offer a culinary journey that will leave you craving for more.
SAUTéED GREEN BEANS
These sauteed green beans are the best way to cook green beans. It is a quick and easy method that makes perfectly tender and delicious garlic green beans. These make the perfect side dish for dinner and can be saved an reheated for another meal.
Provided by Kimber
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Rinse and dry the green beans completely. Break or cut off the ends of each bean.
- Heat 1 tbsp of olive oil in a large skillet over medium high heat. Once heated add the green beans and cook for 6-7 minutes for thin green beans, or 8-9 minutes for thick green beans, stirring regularly until they begin to soften and brown slightly on the outside.
- Use a garlic press to press in the garlic. Then stir in the salt and pepper to taste and cook and additional 2 minutes. Remove from the heat.
- Garnish as desired and serve.
Nutrition Facts : ServingSize 2 oz, Calories 31 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, Sodium 194 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SAUTEED GREEN BEANS WITH GARLIC AND PEPPER
Steps:
- Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
- Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.
SAUTEED GARDEN FRESH GREEN BEANS
This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.
Provided by Cookin Ray
Categories Side Dish Vegetables Green Beans
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 6.6 g, Fat 5.2 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 458.5 mg, Sugar 1.3 g
GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
- Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
- Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
- Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED GREEN BEANS WITH COCONUT
Steps:
- In a wok heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and dal and fry for 3 minutes, until the dal browns lightly. (If dal is not available, fry the mustard seeds alone for 30 seconds.) Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the cayenne and fry 5 minutes longer. Add the coconut and cilantro, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at once.
Tips:
- Choose fresh green beans: Look for green beans that are bright green in color and have no blemishes. Avoid beans that are wilted or have brown spots.
- Trim the green beans: Remove the ends of the green beans by snapping them off or cutting them off with a knife.
- Blanch the green beans: Blanching the green beans helps to preserve their color and crispness. To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender-crisp. Drain the beans in a colander and rinse them with cold water.
- Use a large skillet: When sautéing the green beans, use a large skillet so that the beans have plenty of room to cook evenly.
- Use high heat: Sauté the green beans over high heat so that they get a nice sear. This will help to bring out their flavor and prevent them from becoming mushy.
- Don't overcrowd the skillet: When adding the green beans to the skillet, don't overcrowd it. This will prevent the beans from cooking evenly.
- Season the green beans: Season the green beans with salt, pepper, and other spices to taste.
- Add other ingredients: You can add other ingredients to the sautéed green beans, such as garlic, onion, ginger, or chili peppers. You can also add a sauce or dressing to the beans, such as a teriyaki sauce or a vinaigrette.
Conclusion:
Sautéed green beans with coconut is a delicious and healthy side dish that can be enjoyed with a variety of meals. The green beans are crispy and tender, and the coconut adds a sweet and nutty flavor. This dish is also very easy to make, and it can be ready in just a few minutes. So next time you're looking for a quick and easy side dish, try sautéed green beans with coconut. You won't be disappointed!
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