Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sauteed Bora Beans And Haricots With Roasted Coconut And Curry
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- #103377
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds Bora beans (can use Chinese long beans)
1 pound haricots verts
1 can coconut milk
1 cup toasted coconut
1 bunch thyme
lemon wedges
olive oil
salt and pepper, to taste
directions
Blanch beans in boiling salted water, shock in ice water. Drain.
Saute beans in a little olive oil over medium heat. Add coconut milk.
Toss with lemon and thyme. Season to taste with salt and pepper.
added by
julianne
nutrition data
Nutritional data has not been calculated yet.
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