Vegan

Green Beans w/Cranberry, Coconut & Pistachio

Did you know that green beans originated in Peru and migrated across the Americas with nomadic tribes?  Or that European explorers found their exotic butterfly blossoms so beautiful that they used them as ornamentals, not as a food crop?

Or that once a farmer in France buried a holy relic for safe keeping only to find stalks of beans rise from its place?

It seems the humble bean had holy beginnings. From sacred lands, carried in sacred hands, green beans are a reminder how sacred food is, and how blessed we are.

One of the more delicious ways we get to express our gratitude each year is by honoring the foods that have come to us from the earth, safeguarded by earth nations, preserved and cultivated by earth lovers.

All meals are holy when prepared with that intention. We are blessed to be here, and we are here thanks to all, every single being, who went before. From the humble to the holy. We give thanks.

#blessedbeans #earthlines #migratorylines

Without the need to shuck or trim, soak or all day simmer, green beans are easy and quick to prepare. In this recipe, fresh and flavourful green beans are brightly accented by the cranberries, while the pistachios are soft and meaty, and the coconut sweet and a bit exotic. I hope you love this so much that it becomes a favorite and a seasonal blessing for you. Keep scrolling for a next day lunch in case there are beans leftover.

Green Beans with Cranberry, Pistachio & Coconut
Serves 6-8, as a side

I love haricots verts and was delighted the first time I saw them at my local market. In case they are unfamiliar to you these are a longer, thinner version of a green bean with more flavour. If you can find them, I invite you to try them. Another blessing is that they don’t need trimming. Just rinse and cook.

Ingredients
12 oz green beans/haricots verts
1-2 fistsful fresh cranberries
1 tablespoon ghee or coconut oil
1 clove garlic, peeled
1 coin ginger, peeled
pink salt, truffle salt
1/2 cup broth

Topping
1/2 cup pistachios (pecans would also be great)
1/4 cup shredded coconut
1 teaspoon ghee or coconut oil
1-2 teaspoons tamari or shoyu, to taste

Instructions
Rinse and clean the green beans. Set on a towel to dry. Separately, rinse the cranberries and set aside. Thinly slice the garlic and mince the ginger.

Melt the ghee or oil in a wide skillet over medium heat. Stir in the green beans, garlic and ginger, and brown 1 minute. Add cranberries and sauté, stirring occasionally, about 5 minutes. Add the broth, cover and reduce heat to medium low. Allow to simmer another few minutes.

Separately in a small dry pan, over medium heat, toast pistachios. As soon as an aroma rises, about 1-2 minutes, reduce heat to low and add coconut flakes. Stir frequently while the pistachios and coconut brown, then remove from heat. Add ghee. Once it is melted, stir in tamari. Let sit in the pan until nuts cool. Serve over the green beans.

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