GREEN BEANS WITH WHOLEGRAIN MUSTARD
A versatile side dish that can be prepared at the last minute - simply mix your beans with crème fraîche, mustard, shallots and lemon
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
GREEN BEAN WITH GRAINY MUSTARD AND PECANS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 18m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Steam the green beans in covered dish with a few tablespoons of water in the microwave for 3 minutes and set aside. Meanwhile, in a small saute pan, toast the pecans over medium-high heat, just until fragrant.
- In a large bowl, whisk the mustard and 2 teaspoons water together. Drizzle in the olive oil to make an emulsion and season with salt and pepper. Toss the hot green beans in the mustard sauce. Place in a serving dish and top with the toasted pecans.
HONEY-MUSTARD GREEN BEANS
I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS WITH WHOLE GRAIN MUSTARD
Make and share this Green Beans With Whole Grain Mustard recipe from Food.com.
Provided by Sous Chef Bentley
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Steam green beans until crisp-tender and still bright green.
- Remove the green beans & place under cold running water to stop the cooking process.
- Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
- Add the green beans & toss until evenly coated.
- Season with salt & pepper.
- Cook until heated through.
GREEN BEANS WITH WHOLE-GRAIN MUSTARD
Categories Mustard Side Green Bean Summer Gourmet
Number Of Ingredients 3
Steps:
- 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.
GREEN BEANS & WHOLE GRAIN MUSTARD
This is a very simple and tasty side dish that, mostly, can be done ahead. A bit of garlic added to the skillet would probably pick it up even more!!
Provided by Tebo3759
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook beans in boiling salted water until tender crisp, about 3 to 4 minutes Drain and plunge into ice water.
- (Can be done ahead to this point).
- Drain and pat dry.
- Heat oil in skillet over med high heat.
- Saute beans with mustard and salt and pepper to taste.
- Stir until heated through, about 4 minutes.
Nutrition Facts : Calories 48, Fat 2.4, SaturatedFat 0.3, Sodium 33.2, Carbohydrate 6.3, Fiber 3, Sugar 1.3, Protein 1.6
MUSTARD GREEN BEANS
Looking for an easy way to dress up veggies in a twinkling? My mother came up with this mouthwatering, family-favorite recipe that we still celebrate at holiday get-together meals. -Mary Graham, Barneveld, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.
Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
- In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
- In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
- Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.
Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g
GREEN BEANS, MUSHROOMS AND MUSTARD SAUCE
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Trim and wash beans. Steam over water about 7 minutes.
- Wash, trim stems and dry mushrooms. Slice thinly.
- In serving bowl, combine mustard and vinegar; stir in mushrooms.
- Drain beans and cut in half. Stir into mushrooms and dressing.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 64 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEANS WITH MUSTARD CREAM SAUCE AND TOASTED ALMONDS
Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Green Beans
Yield 10
Number Of Ingredients 10
Steps:
- Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
- Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
- Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
- Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
- Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 15.5 g, Cholesterol 15.1 mg, Fat 8.2 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 209.1 mg, Sugar 3.2 g
CREAMY MUSTARD TOSSED GREEN BEANS
This simple recipe actually makes quite an elegant side dish. Though the sauce contains only two ingredients, it has a complex flavor. Your guests will think you spent a ton of time, but you can have the dish ready in the few minutes it takes to steam the green beans.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a steamer insert in a large pot and add enough water to reach just below the insert. Place the pot over high heat, cover with a lid, and bring the water to a boil. Add the green beans and re-cover the pot, leaving the lid slightly ajar. Steam the beans for 3 to 5 minutes, or until they are crisp-tender. Drain them well.
- Meanwhile, mix the mustard and sour cream in a small bowl until well combined.
- Transfer the beans to a large glass or plastic serving bowl and add the mustard mixture. Toss well to coat. Season with salt and pepper. Serve immediately.
- Follow the stovetop directions, except instead of cooking the beans in a steamer, put 3 tablespoons water and the green beans in a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 3 to 4 minutes, or until the beans are crisp-tender. Drain them well.
- Each (about 1-cup) serving has:
- Calories: 47
- Protein: 2g
- Carbohydrates: 8g
- Fat: 1g
- Saturated Fat:
- Cholesterol: 5mg
- Fiber: 4g
- Sodium: 108mg
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