Coconut-Cumin Green Beans
3
Points®
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 flavor. Don’t have cumin seeds? Sub with a half teaspoon of ground cumin, which has a stronger, more intense flavor. This cumin-coconut flavor combo also complements cooked broccoli, broccolini, cauliflower, or carrots.
Ingredients
Uncooked string beans
1 pound(s), trimmed
Canola oil
2 tsp
Unsweetened coconut flakes
⅓ cup(s)
Cumin seeds
½ tsp, crushed
Table salt
½ tsp
Black pepper
⅛ tsp
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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