COCONUT-ALMOND GREEN BEANS

SERVES 4 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. INGREDIENTS • 1 tablespoon (15 ml) coconut oil • 2 tablespoons (30 ml) sliced almonds • 1/2 medium onion, finely diced (about 1/2 cup (480 ml)) • 3 cloves garlic, minced (about 1 tablespoon (15 ml)) • 1 teaspoon (5 ml) ground cumin • 1 teaspoon (5 ml) ground coriander • 1 teaspoon (5 ml) paprika • 1/2 teaspoon (10 ml) red chili pepper flakes • 3/4 teaspoon (20 ml) salt • 1 cup coconut milk • 1 pound (454 g) green beans, trimmed • 1 teaspoon lime juice • 1/2 cup (480 ml) fresh cilantro leaves, minced (2 tablespoons (30 ml)) (optional) DIRECTIONS 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.

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Coconut-almond green beans braise in a spiced coconut milk sauce until the beans are tender and the liquid turns thick and glossy. Toasted almonds and a squeeze of lime keep every bite lively. It is a 20-minute side perfumed with cumin, coriander, and chili.

Pro Tips

• Toast the almonds first and set them aside. Adding them at the end keeps their crunch against the creamy sauce.
• The covered simmer is where you control texture: about 6 minutes for beans with bite, 8 for softer, fully braised beans.
• Take the lid off for the final minutes so the coconut sauce reduces and clings to the beans instead of pooling.
• Taste the sauce for heat before serving. The chili flakes mellow noticeably as the sauce cooks down.
• This method loves other vegetables too. Kale, collards, or chard work in the same sauce with 10 to 12 minutes of braising.

Frequently Asked Questions

Can I use frozen green beans?

Yes, though they will be softer. Add them straight to the simmering sauce and shorten the covered cooking time to about 4 minutes.

How do I store leftovers?

Refrigerate them for up to 3 days. The sauce thickens when cold but loosens as it reheats, so rewarm gently and add the toasted almonds fresh.

What should I serve with these green beans?

They love grilled salmon or roast chicken, soaking up the coconut sauce alongside cauliflower rice or cumin-roasted carrots.

Is this dish paleo?

Yes. Coconut milk, coconut oil, almonds, green beans, and spices, with no dairy or grains. It is naturally vegan as well.

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