Recipe: Coconut-Almond Green Beans!

I've been making a weekly trip to my local Farmer's Market (luckily a short, 30-minute walk from my house), and can't resist buying a big bag of green beans each time. Beans are one of the few veggies I didn't try to grow this year, but I'm definitely making them a priority next year! I love fresh green beans!

  When I stumbled upon this recipe, using ingredients I always have in the pantry anyways, I knew I'd found a winner. And, hello! It's a super-yummy way to enjoy your beans. Plus, it's dairy-free!

Coconut-Almond Green Beans (adapted from The Clothes Make The Girl)

Ingredients:

1 tablespoon coconut oil
1/4 cup sliced almonds
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon red chili pepper flakes (use more if you like it spicier)
3/4 teaspoon salt
1 cup coconut milk (I used canned, whole coconut milk; not light)
1 pound green beans, trimmed
1 teaspoon lime juice

Instructions:

1) Heat oil in a large pan over medium heat and add the almonds. Cook almonds until lightly browned, and keep an eye on them or they'll brown/burn quickly! Transfer almonds to a plate for later.

2) In the same pan, add the coconut milk, cumin, paprika, chili pepper flakes, and salt. Stir in green beans.

3) Bring the sauce to a boil, reduce the heat to a simmer, and cook covered until the beans are tender (about 15 minutes for me).

4) Remove the lid and let the sauce cook down until it thickens a bit. Remove the pan from the heat and stir in the almonds and lime juice.

5) Enjoy!

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