Coconut Crunch Beans

In nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden.

Stir in half of the butter until melted.

Stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden.

(Coconut mixture can be stored in airtight container at room temperature for up to 24 hours.) In large pot of boiling salted water, cook beans for 3 minutes; drain well.

(Beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.) In nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp.

Toss with coconut topping.