Coconut Crunch Beans
1 tbsp sesame seeds
4 tsp butter
1/2 cup unsweetened flaked coconut
1/4 tsp chili powder
1/4 tsp turmeric
1/4 tsp salt
1 lb green beans, trimmed
In nonstick skillet, cook sesame seeds, stirring, over medium heat
for 2 minutes or until slightly golden. Stir in half of the butter
until melted. Stir in coconut, chili powder, turmeric and salt;
cook, stirring, for 1 minute or until coconut turns deep golden.
In large pot of boiling salted water, cook beans for 3 minutes;
In nonstick skillet, melt remaining butter over medium heat; cook
beans for about 3 minutes or until tender-crisp. Toss with coconut
topping. Makes 4 servings.