Black pepper Trim the beans & cut into 3 cm lengths. Blanch, drain & rinse immediately in cold water. Set aside. Heat oil in a large skillet over medium heat. When hot, put in the mustard seeds. When the pop, add the garlic & stir until they begin to darken. Add the chili & stir for a few seconds. Add the beans, salt & sugar. Stir to cook the beans for 7 or 8 minutes. Add pepper, stir & serve.