We all have learned to love those cooked veggies that retain their crunch, but sometimes you need a little change. Don’t get me wrong, I love those crisp veggies. BUT, I also love a green bean that is soft and tender, filled with flavor from being slowly cooked in whatever tasty liquid you’re using that day.
The flavorful liquid for these braised green beans is made from coconut milk and chili garlic sauce. For an extra kick, add some curry powder to your cooking liquid. The key to getting soft, melt in your mouth beans is to cook the beans on low heat for an extended period of time, typically 25-45 minutes, depending on your consistency preference. I cook the beans for 30 minutes in this recipe, but more time can be added if you prefer an even more tender bean.
Easy to make and incredibly delicious, this is a great way to get your servings of veggies!
I discourage the use of low fat coconut milk in this recipe. The lighter versions do not separate to give you the coconut cream, which is what makes this recipe work well, so, use low fat at your own risk!
Be sure to stir the coconut milk before using. The coconut cream typically separates from the liquid and must be re-combined to use in this dish. Do this by shaking the can vigorously, or pouring the contents in a bowl and mixing them together.
Now, how easy was that?
Did these green beans melt in your mouth? What variations did you use for this recipe? How did it come out? Do you like your green beans soft or do you prefer a crunchier bean?