History and origin of crunchy coconut green beans
Crunchy coconut green beans are a traditional recipe that combines typical ingredients of tropical cuisine with culinary techniques that highlight unique textures and flavors. This preparation is especially popular in coastal regions of Latin America where coconut is a common ingredient in daily food.
In countries like Mexico, Guatemala, and Costa Rica, this recipe can be found under different names or with slight variations, but it always preserves the essence of uniting the sweet and toasted flavor of coconut with the soft and crunchy texture of the green beans. In some regions, green beans are also included to increase the diversity of flavors and textures.
The mix of spices like chili powder and turmeric provides an exotic and spicy touch, reflecting the indigenous and Afro-Caribbean influence in Latin American cuisine. This recipe, besides being delicious, represents the fusion of culinary traditions from different cultures of the continent.
How to prepare crunchy coconut green beans
To prepare this delicious recipe you will need the following ingredients: sesame seeds, butter, unsweetened coconut, chili powder, turmeric, salt, and green beans.
In a non-stick skillet, cook the sesame seeds, stirring, over medium heat for 2 minutes or until lightly browned.
Add half of the butter until it melts.
Add the coconut, chili powder, turmeric, and salt.
Cook, stirring, for 1 minute or until the coconut turns a deep golden color.
In a large pot of boiling salted water, cook the green beans for 3 minutes.
Drain well.
In a non-stick skillet, melt the remaining butter over medium heat.
Cook the green beans for about 3 minutes or until they are tender but crunchy.
Mix with the coconut topping.
