Green beans with mustard seeds, cashews and coconut, in New York, Aug. 18, 2016. This richly spiced recipe has enough protein from the cashews to serve over rice as a main course, but is also terrific as a side.
Green beans with mustard seeds, cashews and coconut, in New York, Aug. 18, 2016. This richly spiced recipe has enough protein from the cashews to serve over rice as a main course, but is also terrific as a side. Andrew Scrivani The New York Times
Green beans with mustard seeds, cashews and coconut, in New York, Aug. 18, 2016. This richly spiced recipe has enough protein from the cashews to serve over rice as a main course, but is also terrific as a side. Andrew Scrivani The New York Times

Spicy green beans carry the meal

October 11, 2016 04:12 PM