Asian Green Bean Casserole

One of my recent blogs was about just about everyone’s favorite holiday side dish — green bean casserole. It was an extremely popular posting.

Besides the traditional way of fixing the casserole, I presented cooks with several variations that Campbell’s, the original creator or the recipe, had offered.

With Thanksgiving only a week a way, here is what I would consider another variation of the casserole, courtesy of New Asian Cuisine ( It takes only 20 minutes to prepare and 10 minutes to cook.

And this is the kind of a dish that will give cooks that extra time they need to get the rest of the goodies prepared to the perfection that friends and family have come to expect at a holiday feast. Green Beans with Coconut
12 ounces green beans, cut into pieces (about 2½ cups)
1 cup water
2 tablespoons oil
1 teaspoon mustard seeds
1 onion, thinly sliced
2 green finger-length chilies, deseeded and thinly sliced
½ teaspoon asafoetida powder (optional)
½ teaspoon salt
1 teaspoon sugar
1 cup fresh grated coconut
½ cup roasted ground peanuts
Bring the water to a boil in a pan. Add the beans and return to a boil. Cook for 1 minute. Remove from the heat, drain the beans, and rinse in cold water. Drain and set aside in a mixing bowl.
Heat the oil in a separate pan. Add the mustard seeds and fry until they pop. Add the onion and chilies and stir-fry for 1 minute or until the onion softens.
Remove from the heat, add the asafoetida powder and mix well. Combine with the beans, add all the remaining ingredients and mix well. Serve with rice.
Yield: Serves 4.

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