- 1 cup (50 grams) fresh coconut or ½ cup (42 grams) thawed, frozen grated coconut
- ¾ pound (340 grams) romano beans
- 3 tablespoons virgin coconut oil
- 2 large shallots, diced (about ⅓ pound, 150 grams)
- 1 teaspoon fine sea salt
- 1 teaspoon Bindu Black Mustard seeds
- 2 garlic cloves, finely chopped
- 1 serrano pepper, finely chopped
- Juice of ½ lemon (about 2 tablespoons)
Ingredients
Methods
- To prepare the fresh coconut, cut into 1-inch strips and then thinly slice crosswise. If using frozen coconut, thaw and set aside. Trim the stem end off the romano beans and cut on the bias into ¾-inch pieces.
- Heat 2 tablespoons coconut oil in a cast iron skillet or heavy-bottomed skillet over high heat. When almost smoking, add the romano beans, spreading them into an even layer. Sprinkle the shallots and ¾ teaspoon fine sea salt over the beans, and let cook undisturbed until the beans start to blister and char, 4 to 6 minutes.
- Give everything a stir and cook until the shallots just start to soften, 1 to 2 minutes. Make a 4-inch space in the center of the pan, add the remaining 1 tablespoon coconut oil, mustard seeds, garlic, serrano pepper, and the remaining ¼ teaspoon fine sea salt. Cook, stirring the aromatics, until the garlic starts to turn light golden, 1 to 2 minutes.
- Stir in the reserved coconut, and continue to cook, stirring frequently, until the coconut is heated through, and the beans are tender but still retain a slight bite. Turn off the heat and finish with the lemon juice. Taste and add more salt or lemon juice, if necessary.
