Sauteed Green Beans With Coconut

• 1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
• 1/3 cup water
• 1 lb green beans, trimmed
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds*
• 1 (1 1/2-inch) dried hot red chile, seeded and crumbled
• 1 Turkish bay leaf or 1/2 California
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
2. Cook beans in a 6-quart heavy pot of
3. , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
4. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and saute, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.

unsweetened coconut, water, green beans, vegetable oil, black mustard seeds, red chile, turkish, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/sauteed-green-beans-with-coconut-233552 (may not work)