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Green Beans with Cumin and Mustard Seeds

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