Green Beans With Citrus 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!

GREEN BEANS WITH CITRUS MUSTARD

Steps:

• Steam beans 5 minutes or until tender but still crisp.
• While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
• Mix in mint, lemon zest and shallots.
• Drain cooked beans and add to the mustard mixture, stirring to coat them.
• Season to taste with salt and pepper.
• Serve at room temperature.
• This dish can be refrigerated for 24 hours.
• Bring to room temperature before serving.
• Frozen whole green beans may be used, although they will be less crisp than fresh ones.
• For frozen beans, reduce cooking time to 3 minutes.

GREEN BEANS WITH LEMON, MUSTARD AND BACON

Steps:

• Cut beans in small pieces (it is easier for the bacon sauce to mingle) Place beans in a steamer and steam for 6 minutes or until tender crisp. (or place in the microwave for 3 minutes).
• Cook the bacon, onion and garlic over medium heat in a medium skillet until bacon is crisp and onions are tender, about 5 minutes. Be careful not to burn them.
• Remove skillet from heat. Add honey mustard, lemon juice and salt and pepper.

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.

GREEN BEANS WITH MUSTARD, LEMON & MINT

Steps:

• Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside.
• When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated.
• Tip into a serving dish, scatter over the fresh mint and serve.

GREEN BEANS WITH LEMON MUSTARD SAUCE

Steps:

• Steam beans until barely tender.
• In a small saucepan, melt the margarine.
• Stir in lemon juice and mustard.
• Pour over green beans and toss.
• Serve.

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.