Green Beans With Coconut: A Thanksgiving Alternative For Green Bean Casserole

Green beans are available either fresh or frozen. You can use frozen or fresh for this recipe.
Some stores carry French-cut green beans in the frozen vegetable section. There are many ways to cook green beans, they are very delicious and nutritious.  

Green beans are part of Thanksgiving meals. It’s usually consumed as green bean casserole. This
uses French fried onion and condensed soup, which increases the carbohydrate. 

If you are following a low-carb diet, instead of using condensed soup and French-fried onions you can use, onion fried in healthy fat, or dehydrated in the oven along with spices you like, heavy cream, cream cheese, and cheese.

Some other ways to improve the flavors are to add chili peppers, and almonds, sauté with onion, and sauté with chopped ham.  

1/2 cup cooked green beans will provide around 5g of total carbs.

Recipe: Green Beans with Coconut

Ingredients

• 1 lb. French cut green beans (frozen can be used instead)
• 1 medium onion, finely chopped
• ½ cup shredded coconut
• 1 chili pepper, split in half
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1 sprig of curry leaves
• Salt, to taste
• 2 tbsp water—if using fresh green beans

Directions

1. Set the pan to medium heat. Add the oil to the pan. When the oil is hot, add the mustard seeds.
   Once they have spluttered, add the curry leaves, chopped onions, and chili to the pan. Sauté
   for a minute or until the onion starts changing color.
2. Add the green beans, coconut, turmeric, and salt. Stir well, cover, and cook on low-medium
   heat. Wait until the green beans become soft. (This will take approximately 8-10 minutes.)
3. Open the lid and stir. If there is still water, let it sit on the stove for a few more minutes
   without the lid for the water to dry out.
4. Turn off the stove and enjoy.

Notes:
Do not add more water, if using frozen green beans as it already has enough water content.
Do not overcook as it can lose some of the phytochemicals.
Using red-colored chili pepper allows you to easily remove it once cooked.

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