• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1/2 pound green beans, tough ends removed, cut into 1-inch pieces on a bias
• 1/2 pound wax (yellow) beans, tough ends removed, cut into 1-inch pieces on a bias
• 1 pound green or white asparagus, tough ends removed, cut into 1-inch pieces on a bias
• 2 cups cooked butter beans (I used white kidney beans)
• 1/2 cup fresh or frozen, defrosted peas
• 1/2 cup roasted hazelnuts, roughly chopped (I used almonds)
• 1 cup coconut milk (thick, canned)
• 2 cloves garlic, minced
• 6 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 2-3 tsp se salt
• ground pepper, to taste

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