Ingredients

1 lb green beans

75 grams shallots

20 grams spicy red peppers 15 grams garlic

1 1/2 tsp whole mustard seeds 

1 tsp whole cumin seeds

1/2 tsp turmeric powder

1/2 tsp salt

1 tbsp coconut oil 

Serves 3-4 

Instructions

Bring a large pot of heavily salted water to a boil to blanch the beans in.

Wash the beans and snap off all of the stems. 

Dice the garlic, shallot and pepper very finely. Set aside.

Combine the mustard seeds, cumin seeds, and salt. Mix well. 

Preheat a large skillet to medium- high heat for cooking the green beans in. 

Once the water is at a full rolling boil, add the green beans. Set a timer for 1 minute. Stir once.

Fill a bowl with enough cold water to submerge the green beans in. 

After one minute, drain the green beans and then immediately place them in the bowl of cold water. Swish until they are cool and have stopped cooking, then drain them. 

Once the skillet is hot, add the coconut oil. Once the oil is hot, add the chopped garlic, shallots and peppers and the spices. Cook, stirring often, until the shallots and garlic are fragrant and toasty brown. 

Add the drained beans to the skillet and cook, stirring often, for about 2 minutes or until the green beans are cooked through but still a little crunchy. 

Serve immediately.