Lemongrass Mint Green Beans

May 08, 2019

INGREDIENTS

• 1 Tbs. Ultra Premium Extra Virgin Olive Oil
• ½ teaspoon of mustard seeds
• 6 fresh curry leaves
• ½ cup salted roasted peanuts
• ¼ cup dried split chickpeas
• 1 pound green beans, trimmed and cut into 2" pieces
• ¼ cup Lemongrass Mint White Balsamic
• 1 Tbs. Cayenne Pepper Fused Olive Oil (or more extra virgin olive oil if you prefer less spice)
• 2 Tbs. cilantro, chopped
• Kosher Salt
• ½ cup of grated coconut
• toasted sesame seeds 
• mint leaves for garnish

DIRECTIONS
Heat the extra virgin olive oil in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts, and chickpeas. When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 minutes. Add the Lemongrass Mint Balsamic, Cayenne olive oil, cilantro, and a pinch of salt, cook for about a minute. Add the coconut and stir in until it is completely mixed with the green beans. Discard the curry leaves. Serve hot over steamed rice, topped with a couple of mint leaves and toasted sesame seeds.

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