Serves 4–6

I usually like my green beans like a really rare steak — just barely heated through. But in this instance, you have to cook the beans almost to a pulp. As the beans break down, they help form the sauce.

Green Beans with Macadamia Nut Sauce

1 medium onion, chopped

4 whole raw macadamia nuts, chopped

2 cloves garlic, chopped

2 tablespoons vegetable oil

2 tablespoons water

½ teaspoon cayenne pepper

1 teaspoon ground coriander

½ teaspoon ground cumin

1 cup coconut milk

1 bay leaf

½-1 teaspoon salt to taste

1 pound green beans, trimmed

  1. Place the onion, macadamia nuts, garlic, vegetable oil, and water in a blender or food processor and process until smooth. Transfer the paste to a small bowl and stir in the cayenne pepper, coriander, and cumin.
  2. In a medium-sized saucepan, heat the macadamia nut paste, coconut milk, and bay leaf over medium-high heat. Bring to a simmer, reduce heat, and cook until reduced by half.
  3. Stir in the salt. Add the green beans and continue simmering, stirring occasionally, until the beans are done to your liking, about 8 to 10 minutes. Add salt to taste if necessary.