I love the New York Times...

Bihari Green Beans Masala over white rice, 

Tandoori Pork, and Grilled Naan

Every morning I read three "news papers" online, two local and one national, The New York Times.  I love the Times, not only does it sits well with my somewhat (okay, very) liberal tendencies, it employs some wonderful food writers; I particularly like Mark Bittman, aka The Minimalist, and Pete Wells, of Cooking with Dexter fame. I have a binder filled with recipes I have printed out, and am a daily reader of theDiner's Journal food blog, which is where I found this recipe for Indian green beans last week.  Unlike the Indian broccoli recipe I made a few months back, the family loved this one, and I can't wait to try this treatment with other veggies.  I served these saucy beans over white rice, with Tandoori Pork and grilled naan on the side.

Bihari Green Beans Masala

• 2 tablespoons canola oil
• 2 tablespoons slivered almonds
• 1/2 cup finely chopped onion
• 3 large cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon red chili pepper flakes
• 3/4 teaspoon kosher salt
• 3/4 cup coconut milk
• 3/4 pound green beans, trimmed
• 1 lime wedges
• 2 tablespoons chopped cilantro

 Heat the oil in a large saute pan over medium heat.  Add the almonds and cook until golden.  transfer the almonds to a paper towel lined plate, reserving the oil in the pan, and set aside.  Add the onion and spices and saute until the onion is tender, about 5 minutes.  Add the coconut milk and green beans, mix well and bring to a boil.  Reduce the heat and cook, covered, until the beans are tender, about 6 minutes.  Serves the beans with lime wedges and sprinkled with the almonds.