1/2 tsp. mustard seed
1/4 c. chicken broth
1/4 tsp. dry mustard
Several dashes ground red pepper
3/4 c. fresh green beans, thinly bias sliced (3 oz.)
1 tbsp. coarsely grated unsweetened coconut

Heat a small skillet or saucepan over medium heat; add mustard seed to skillet and heat until seed pops (cover partially with a lid if needed to keep seed from popping out. Remove from heat. Stir in chicken broth, dry mustard, and red pepper; blend well. Add green beans and cook, covered, over medium heat about 3 minutes or until beans are crisp-tender, stirring occasionally. Stir in coconut. Season to taste. Makes 1 serving.