Fried Green Beans With Sweet Hot Mustard Recipes

15 MINUTE MUSTARD GREEN BEANS

Steps:

• Melt butter in a large sauté pan or cast iron skillet over medium heat.
• Sauté garlic in butter for 60-90 seconds - be sure it doesn't burn!
• Add cleaned fresh green beans to the pan and with tongs coat the beans with the butter and garlic.
• Add mustard, salt, and onion powder and with tongs coat green beans well. Then add vinegar and let cook for 3-4 minutes.
• Add stock and then cover pan with lid and let cook for 4-5 minutes.
• Remove lid, stir beans, and serve!

TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE

Steps:

• In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
• Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
• Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
• Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.

FRIED GREEN BEANS WITH SWEET HOT MUSTARD

Steps:

• Place Dijon mustard, dry mustard, hot sauce, soy sauce, and honey in a small saucepan over low heat. Whisk until ingredients are well incorporated and sauce is warm, about 5 minutes. Transfer to a small bowl; set aside to cool.
• Line a plate with paper towels and set aside. Place oil in a large pot so that it reaches a depth of 4 inches. Heat over medium-high heat until oil reaches 350 degrees on a deep-fry thermometer.
• Meanwhile, in a large bowl, whisk egg whites together until soft peaks form. Whisk in flour and club soda. Working in small batches, dip beans into batter, letting any excess drip off. Carefully lower beans into oil. Cook, stirring periodically to keep beans from sticking together, until light golden brown, about 3 minutes. Remove beans from oil using a slotted spoon and transfer to the paper towel-lined plate; season with salt.
• Let oil return to 350 degrees on the deep-fry thermometer and repeat process until all beans have been fried.
• Serve beans immediately with mustard sauce.

SWEET AND HOT GREEN BEANS

Steps:

• Wash and trim the green beans; steam about 7 minutes.
• Drain, and put in a serving dish. Toss with mustard, then add salt.

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

HONEY-MUSTARD GREEN BEANS

Steps:

• In a large bowl, whisk together honey, mustard, vinegar, olive oil and salt; set aside.
• Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. (You could steam them instead if desired.) Drain well and pat dry with paper towels.
• Toss green beans in honey-mustard mixture and serve warm or at room temperature.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

HONEY-MUSTARD GREEN BEANS

Steps:

• Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.

DAD'S PAN-FRIED GREEN BEANS

Steps:

• Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
• In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
• Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

GREEN BEANS WITH WHOLEGRAIN MUSTARD

Steps:

• Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch.
• While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away.

GREEN BEANS WITH MUSTARD SAUCE

Steps:

• If using frozen or fresh green beans, cook beans until crisp-tender and drain.
• If using canned green beans, drain.
• Prepare sause by combining oil, Dijon mustard, lemon juice and salt and pepepr.
• Toss beans with sauce and marinate for one or two hours before serving.
• Reheat beans before serving.