Haricots Verts with Mustard Seeds and Toasted Coconut |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1/2 lb haricots verts or other thin green beans, trimmed |
1 tablespoon olive oil |
2 tablespoons packaged unsweetened coconut flakes (preferably large) |
1/2 teaspoon mustard seeds |
Directions:
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.
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.
3. Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
4. Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.
5. Cooks' note: 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.
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