Green Beans with Popping Mustard Seeds

Simple, yet delicious

These green beans go well with Indian dishes as well as grilled chicken or meats.  I used yellow mustard seeds instead of black ones, which makes the dish feel more French.   I think they would go well with grilled or baked salmon, too.

---Barbara

Green Beans with Popping Mustard Seeds
(adapted from Madhur Jaffrey's Indian Cooking)

Serves 4

12 ounces fresh French*green beans, washed, trimmed and dried
2 T. oil (vegetable or olive)
1 T. yellow mustard seeds
4 cloves garlic, peeled and very finely chopped (jarred works fine)
1 t. hot, dried chili flakes
1/2 t. salt
1/4 t. sugar
freshly ground black pepper, if desired

* French green beans are thin and cook faster than regular green beans.

In a sautepan with a cover, heat the oil over medium heat until it starts to shimmer.  When hot, put in the mustard seeds.

As soon as the mustard seeds start to pop, put in the garlic.  Stir around until the garlic starts to turn light brown.  Do not let the garlic burn.  Put in the red pepper flakes and stir.

Add the green beans, salt and sugar.  Stir to mix well.  Try to get as much of the popping mustard mixture on top of the beans as possible.

Turn the heat to low, cover, and cook the beans for 7 minutes.  They will be almost done, but still bright green.

Uncover, toss again, turn up the heat to medium, and cook until any moisture is gone, and the green beans have absorbed the flavor of the spices, about 1-2 minutes more.

Taste for seasoning.  Add a little more salt, only if needed.

Add the black pepper, toss again, and serve.

---Barbara