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All this week, the ladies from Cherry Bombe will be serving as guest editors on Food52: sharing recipes from their first issue, answering our questions, and co-hosting a Twitter chat on Thursday.
This is another of Jeanne D'Souza's recipes. It's a great time of year to make this, with green beans in season right now. It's simple to make and is a great way to make the basic green bean seem way more interesting.
1 pound fresh string beans, finely chopped
2 tablespoons oil
1 teaspoon whole black mustard seeds
1 teaspoon fresh ginger root, finely chopped
1 teaspoon garlic
1 to 2 whole dried red chilies, not crushed
1 to 2 tablespoon unsweetened coconut flakes
Salt to taste