Coconut Crunch Beans

1. 1

   In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden.

2. 2

   Stir in half of the butter until melted.

3. 3

   Stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden.

4. 4

   (Coconut mixture can be stored in airtight container at room temperature for up to 24 hours.)

5. 5

   In large pot of boiling salted water, cook beans for 3 minutes; drain well.

6. 6

   (Beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.)

7. 7

   In nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp.

8. 8

   Toss with coconut topping.

No additional tips available.