• Beans, coconut, and mustard seeds may be prepared separately 2 hours ahead and kept at room temperature. Sauté beans with mustard seeds and sprinkle with coconut just before serving.
Recipe information
Total Time
20 min
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
Step 2
Heat 1/2 tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook coconut, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Step 3
Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
Step 4
Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.
