- 3/4 lb haricots verts or other thin green beans, trimmed
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons whole-grain Dijon mustard
- Fill a bowl with ice water.
- Cook beans in a large pot of salted boiling water just until crisp-tender, 3 to 4 minutes. Drain beans and transfer to ice water. Drain well in a colander and pat dry.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Sauté beans with mustard and salt and pepper to taste, stirring, until heated through, about 4 minutes.