These Green Beans are Anything But Boring.
When I made the Adobo-Inspired Chicken Braised in Dark Soy Sauce, I wanted a vegetable that would stand up to the strong flavor of the chicken, but not try to compete. I decided that mild unsweetened coconut flakes would probably be good with the flavors in the chicken, would work well with green beans, and began putting this together.
After toasting the unsweetened coconut flakes in a dry skillet, I par cooked my green beans. I like to do this by piling the green beans on a plate, covering them and then microwaving them on high for 3 minutes. This only cooks off the rawness and leaves the green beans perfect for finishing in the skillet. I heated a little coconut oil in a large skillet, added brown and black mustard seeds and after they’d popped I tossed in a little minced garlic.
The green beans then went into the skillet and were stirred around until they just started to brown. I added black salt (kala namak), one of my favorite flavors, a sliced Fresno chili and some black pepper. I then drizzled on a little more coconut oil, topped them with the toasted coconut and served them up. The verdict? We loved them. These are now on repeat.