Romano Bean and Coconut Stir-Fry

Recipe by

Chachu Lokuse

Serves

Difficulty

Beginner

Photo by:

Melati Citrawireja

While gathering recipes for our cookbook, we discovered and tested more dishes than we could possibly include. These bonus recipes are straight from the home kitchens of our farm partners: seasonal staples, and heirloom favorites you won’t find anywhere else. For more such recipes, order The Diaspora Spice Co. Cookbook here!

In Keralan cooking, there are two styles of everyday vegetable preparations, which both rely heavily on coconut: Thoran (cooked until al dente with a little oil and grated coconut) and Mezhukkupuratti (cooked with more oil until softer with shaved or grated coconut). This recipe is your guide to Keralan vegetable cooking technique no matter the veggie. If you can’t find romano beans, sub in green beans, wax beans, or snap peas. Enjoy with rice or Skillet Appams, or as a side to Pepper Pork (both recipes in the cookbook!). Adapted by Asha Loupy.

Ingredients

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)

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.

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