Sauteed Green Beans With Coconut

1. 1

   Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.

2. 2

   Cook beans in a 6-quart heavy pot of

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.