Haricots Verts with Mustard Seeds and Toasted Coconut

• 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

1. Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander.
2. Rinse under cold running water to stop cooking and drain well.
3. 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.
4. Transfer with a slotted spoon to paper towels to drain.
5. Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
6. Add beans to skillet with salt to taste and saute, stirring occasionally, until heated through.
7. Serve sprinkled with coconut.

haricots verts, olive oil, coconut flakes, mustard seeds

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-mustard-seeds-and-toasted-coconut-104645 (may not work)