Indian Green Beans | Oklahoma Gardening
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Indian Green Beans 2 tablespoons unsalted butter 1/2 cup blanched almonds, slivered 1 teaspoon black mustard seeds, optional 1 large onion, chopped 1 teaspoon grated gingerroot or ½ teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1-1/2 pounds fresh or frozen (thawed) green beans Dash of cayenne pepper 1/4 cup grated fresh coconut or unsweetened shredded coconut 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lemon juice 4 to 5 sprigs cilantro 1. Melt 1 tablespoon butter in a large skillet over medium heat. Add almonds and mustard seeds (optional). Sauté until nuts are lightly browned; set aside. 2. Melt 1 tablespoon butter in large skillet over medium heat. Add onion, ginger, salt and pepper. Sauté until onions become soft, but not browned, 2 to 3 minutes. 3. Add beans, red pepper, coconut and chopped cilantro. Mix lightly. Cover and reduce heat. Cook until beans are crisp-tender, 5 to 7 minutes, stirring occasionally. 4. Stir in reserved almond mixture. Sprinkle with lemon juice. Garnish with cilantro sprigs. Serve immediately. Serves 6. Nutrition Facts Serving Size: 1/6 of recipe Servings per recipe: 6 Amount Per Serving Calories 171 Calories from fat 117 % Daily Value Total Fat 13g 20% Saturated Fat 5g 25% Cholesterol 10mg 3% Sodium 103mg 4% Carbohydrate 13g 4% Dietary Fiber 5g 21% Protein 5g 10% Vitamin A: 19% Vitamin C: 39% Folacin: 12% Calcium: 8% Iron: 5% Potassium: 11% Modified from original source: Pappas, L.S. (1982) Vegetable Cookery. HP Books, P.O. Box 5367, Tucson, AZ 85703 Barbara Brown, Food Specialist Oklahoma Cooperative Extension Service 5/04
Transcript of Indian Green Beans | Oklahoma Gardening
Indian Green Beans 2 tablespoons unsalted butter 1/2 cup blanched almonds, slivered 1 teaspoon black mustard seeds, optional 1 large onion, chopped 1 teaspoon grated gingerroot or ½ teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1-1/2 pounds fresh or frozen (thawed) green beans Dash of cayenne pepper 1/4 cup grated fresh coconut or unsweetened shredded coconut 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lemon juice 4 to 5 sprigs cilantro 1. Melt 1 tablespoon butter in a large skillet over medium heat. Add almonds and
mustard seeds (optional). Sauté until nuts are lightly browned; set aside. 2. Melt 1 tablespoon butter in large skillet over medium heat. Add onion, ginger, salt
and pepper. Sauté until onions become soft, but not browned, 2 to 3 minutes. 3. Add beans, red pepper, coconut and chopped cilantro. Mix lightly. Cover and
reduce heat. Cook until beans are crisp-tender, 5 to 7 minutes, stirring occasionally. 4. Stir in reserved almond mixture. Sprinkle with lemon juice. Garnish with cilantro
sprigs. Serve immediately. Serves 6. Nutrition Facts Serving Size: 1/6 of recipe Servings per recipe: 6 Amount Per Serving Calories 171 Calories from fat 117 % Daily Value Total Fat 13g 20% Saturated Fat 5g 25% Cholesterol 10mg 3% Sodium 103mg 4% Carbohydrate 13g 4% Dietary Fiber 5g 21% Protein 5g 10% Vitamin A: 19% Vitamin C: 39% Folacin: 12% Calcium: 8% Iron: 5% Potassium: 11% Modified from original source: Pappas, L.S. (1982) Vegetable Cookery. HP Books, P.O. Box 5367, Tucson, AZ 85703 Barbara Brown, Food Specialist Oklahoma Cooperative Extension Service 5/04
