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Green Beans with Yogurt, Peppercorns, and Coriander

A rich combination of yogurt and cashews spiked with aromatic peppercorn and coriander give green beans a hearty upgrade. This dish, which pairs well with roti or rice, has all the comfort of a great casserole, but takes far less time and fuss.


  • 2 tsp. coriander seeds
  • 1/2 cup unsalted cashews
  • 1/2 tsp. black peppercorns, plus freshly cracked black pepper
  • 2 cloves garlic
  • 1 cup full-fat plain yogurt
  • Kosher salt
  • 1 lb. green beans and/or yellow wax beans, halved and trimmed
  • Juice of half a lime


In a large skillet, toast the coriander on low heat until it turns a shade darker, 2 to 3 minutes. Set aside the coriander, but keep the skillet (you’ll use it to make the rest of the dish).

In a large mortar and pestle or food processor, blend the coriander, cashews, peppercorns, and garlic until the mixture has a pebble-like texture. In a medium bowl, combine the cashew mixture with the yogurt, season with salt, and set aside.

In the same skillet used to toast the coriander, add the green beans and 1/4 cup water. Season with salt. Cover and cook on medium heat until the beans are crisp-tender, 5 to 7 minutes. Fold in the yogurt mixture evenly to coat the green beans, and cook 3 minutes more. The yogurt should be mostly absorbed, but with a little loose sauce in the pan.

Squeeze with lime juice to taste and garnish with freshly cracked pepper.


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