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Photo of Coconut cumin green beans by WW

Coconut cumin green beans

3
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Almonds and string beans? Expected. But coconut flakes and ground cumin tag-team the greens for knockout crunch and flavour. Don’t have cumin seeds? Sub with a half teaspoon of ground cumin, which has a stronger, more intense flavour. This cumin-coconut flavour combo also complements cooked broccoli, broccolini, cauliflower, or carrots.

Ingredients

String beans

1 pound(s), trimmed

Canola oil

2 tsp(s)

Unsweetened coconut flakes

⅓ cup(s)

Cumin seeds

½ tsp(s), crushed

Table salt

½ tsp(s)

Black pepper

⅛ tsp(s)

Instructions

  1. Bring a medium saucepan of water to a boil over high heat. Cook the green beans, covered, until crisp-tender, about 3 minutes. Drain and cover to keep warm.
  2. Meanwhile, in a large skillet over medium heat, warm the oil. Add the coconut and cumin and cook, stirring constantly, until the coconut is toasted, about 2 minutes. Add the green beans, salt, and black pepper and cook, stirring constantly, until heated through, about 1 minute longer.
  3. Per serving: generous ¾ cup

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