Green Beans With Mustard Oil And Black Mustard Seeds Recipes

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GREEN BEANS WITH MUSTARD OIL AND BLACK MUSTARD SEEDS



Green Beans With Mustard Oil And Black Mustard Seeds image

Provided by Marialisa Calta

Categories     easy, quick, weekday, side dish

Time 15m

Yield Four servings

Number Of Ingredients 6

Salt to taste
1 pound green beans, washed, ends snipped off
1 to 2 tablespoons mustard oil (see note)
1/2 teaspoon black mustard seeds (see note; if unavailable, use yellow mustard seeds)
1 bunch scallions, white and pale green parts, sliced
1 tablespoon chopped cilantro

Steps:

  • Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until the beans are tender but still firm, about 4 minutes. Drain and set aside.
  • In large skillet, heat the oil with the mustard seeds. As soon as seeds begin to pop, about 2 to 3 minutes, add the scallions. Saute for 20 seconds, then add the beans, tossing them until the oil is evenly distributed.
  • Add the cilantro and toss again. Taste for salt and serve.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 344 milligrams, Sugar 4 grams

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT



Green Beans With Mustard Seeds, Cashews and Coconut image

This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup unsweetened coconut flakes or chips
2 1/2 tablespoons coconut oil
2 garlic cloves, finely chopped
2 (1/4-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed
3/4 teaspoon kosher salt, or to taste
1/3 cup chopped roasted cashews (salted or unsalted, to taste)
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
  • Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
  • Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
  • Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE



Green Beans with Red Onion and Mustard Seed Vinaigrette image

Categories     Mustard     Onion     Side     Vegetarian     Green Bean     Summer     Healthy     Gourmet     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red-wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lb green beans, trimmed

Steps:

  • Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
  • Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
  • Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
  • Have ready a large bowl of ice and cold water.
  • Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
  • Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

TOASTED GREEN BEANS WITH MUSTARD SEEDS AND GARLIC



Toasted Green Beans With Mustard Seeds and Garlic image

Make and share this Toasted Green Beans With Mustard Seeds and Garlic recipe from Food.com.

Provided by sofie-a-toast

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh green beans
1 1/2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon black mustard seeds
1 tablespoon minced fresh garlic (about 4 cloves)
red pepper flakes
salt and pepper

Steps:

  • Trim the beans and chop the beans i half.
  • Heat the oil and the butter on medium-high heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds.
  • Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute.
  • Add in the green beans and stir well with the red chili powder and the salt and pepper.
  • Cover and cook for 8 to 10 minutes, until the beans are cooked through.You may need to add a few tablespoons of water to keep the garlic and mustard from burning.
  • Uncover, turn up heat to high and lightly char/brown the beans to your liking, being careful not to burn the spices.

Nutrition Facts : Calories 111.2, Fat 8.4, SaturatedFat 2.6, Cholesterol 7.6, Sodium 32.7, Carbohydrate 8.8, Fiber 3.2, Sugar 3.8, Protein 2.4

SPICY INDIAN (GUJARATI) GREEN BEANS



Spicy Indian (Gujarati) Green Beans image

Indian green bean side dish.

Provided by CEESHOUSE

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed and cut into 1 inch pieces
¼ cup vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, finely chopped
1 dried red chile pepper, crushed
1 teaspoon salt
½ teaspoon white sugar
ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
  • Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 10.7 g, Fat 14.4 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 589.2 mg, Sugar 2.3 g

GREEN BEANS WITH ROASTED TOMATOES AND MUSTARD SEEDS



Green Beans with Roasted Tomatoes and Mustard Seeds image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Cooking spray
1 1/2 pounds green beans, ends trimmed
1 pint grape tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon whole mustard seeds

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • In a large bowl, combine all ingredients except mustard seeds and toss to coat. Transfer green beans and tomatoes. Transfer vegetables to prepared pan and sprinkle mustard seeds over top. Roast 15 to 20 minutes, until vegetables are tender and golden.

MUSTARD GREEN BEANS



Mustard Green Beans image

Great Pakistani side dish recipe for string green beans. Very easy to make and very tasty by itself, served with roti/naan, regular bread or even plain rice. This recipe is pretty much to taste so you can adjust it to your liking.

Provided by dumbell579

Categories     Vegetable

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can French style green beans
oil
salt
black pepper
1/2 teaspoon mustard seeds
chili powder
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon coriander powder
1 tablespoon regular yellow mustard (the kind you put on hot dogs, also to taste)

Steps:

  • Lightly oil a small saucepan or fry pan, about a teaspoon and heat on medium high heat.
  • Add the mustard seeds and let them fry a minute or so.
  • Add the green beans, chilli powder, turmeric powder, salt and black pepper with just a little bit of water about 1/4 cup.
  • Stir, cover and let cook for about 5 mins on medium high heat or until the green beans are done/tender.
  • Turn the heat to high and stir in the regular mustard. Cook it on high till the water evaporates out of the oil and the mustard is cooked inches.
  • Taste and adjust seasoning to liking. My husband prefers it medium on the spice but a little bit stronger on the mustardy taste.
  • Note: once the regular yellow mustard is cooked in, it will not be in strong in taste as it is when you would normally eat it on a hot dog, so keep that in mind when you add it, for a stronger flavor you will have to use more.

Nutrition Facts : Calories 65.4, Fat 0.7, SaturatedFat 0.1, Sodium 532, Carbohydrate 14.2, Fiber 6.5, Sugar 2.7, Protein 3.4

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

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

1/2 pound fresh green beans, trimmed
1 teaspoon cider vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt

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 SESAME VINAIGRETTE



Green Beans with Sesame Vinaigrette image

Active time: 20 min Start to finish: 20 min

Categories     Mustard     Side     Low Carb     Vegetarian     Quick & Easy     Green Bean     Summer     Healthy     Vegan     Boil     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 lb green beans, trimmed
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sesame seeds, toasted

Steps:

  • Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
  • Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.

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