Coconut Crunch Beans

Directions

1. 1
   In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden.
2. 2
   Stir in half of the butter until melted.
3. 3
   Stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden.
4. 4
   (Coconut mixture can be stored in airtight container at room temperature for up to 24 hours.)
5. 5
   In large pot of boiling salted water, cook beans for 3 minutes; drain well.
6. 6
   (Beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.)
7. 7
   In nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp.
8. 8
   Toss with coconut topping.