Green Beans with Cumin and Mustard Seeds

• 1 pound green beans
• 1/2 teaspoon yellow mustard seeds
• 1/8 teaspoon cumin seeds
• 3 tablespoons vegetable oil
• 1/2 medium sweet onion, cut into 1/4-inch dice
• 1 tablespoon chopped cilantro
• Salt and freshly ground pepper

1. Bring a large pot of salted water to a boil.
2. Add the beans and cook until tender, about 3 minutes.
3. Drain and cut into 1-inch lengths.
4. In a large skillet, toast the mustard and cumin seeds over moderately high heat until fragrant and slightly darkened, about 2 minutes.
5. Transfer to a plate.
6. Heat the oil in the skillet.
7. Add the onion and cook over moderate heat, stirring occasionally, until golden brown, about 7 minutes.
8. Add the beans, toasted seeds and the cilantro.
9. Season with salt and pepper and serve.

green beans, yellow mustard seeds, cumin seeds, vegetable oil, sweet onion, cilantro, salt

Taken from www.foodandwine.com/recipes/green-beans-with-cumin-and-mustard-seeds (may not work)