Marcia Kiesel
April 2014

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Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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