This could become the only green bean recipe you need. During the braising process, the sliced almonds almost melt into a rich coconut milk sauce that renders the elements indistinguishable from each other. And that’s when you know the ingredients have fulfilled their destiny. Trust me: Make a double batch.


• 1 tablespoon coconut oil
• 2 tablespoons sliced almonds
• 1/2 medium onion, finely diced (about 1/2 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon red chili pepper flakes
• 3/4 teaspoon salt
• 1 cup coconut milk
• 1 pound green beans, trimmed
• 1 teaspoon lime juice
• 1/2 cup fresh cilantro leaves, minced (2 tablespoons) (optional)


1. Heat the oil in a large sauté pan over medium heat. Add the almonds and cook until lightly browned. Keep an eye on them; they brown quickly! Transfer the almonds to a plate for later. Resist the temptation to eat them!

2. In the same pan, sauté the onion, garlic, cumin, coriander, paprika, chili pepper flakes, and salt. Cook until the onion is soft and beginning to get brown bits, about 4-5 minutes.

3. Add the coconut milk to the pan and mix well, then add the green beans. Make sure everything is blended, then bring the pan to a boil, reduce the heat to a simmer, and cook covered until the beans are tender. The cooking time is a judgment call. If you like them crisp, it’s about 6 minutes. If you like them softer, let them braise for about 8 minutes.

4. When the beans have reached the desired tenderness, remove the lid and let the sauce cook down until it thickens a bit. Remove the pan from the heat and stir in the almonds, lime juice, and cilantro (if using).

You know how you could do that?

Replace green beans with leafy greens like kale, collards, or chard and increase cooking time to 10–12 minutes.