GREEN BEANS WITH MUSTARD
Steps:
- To make about 1 1/2 pints of Roman mustard combine the mustard seed, vinegar and grape juice, and mix in the salt and cumin. Leave to soak, covered but not sealed for 36 to 48 hours. Put into a food processor and whiz for 1 to 2 minutes or until coarsely ground, then add the almonds and pine nuts and whiz very briefly until they are completely broken up, not over-processed.
- Top and tail the beans, then slice them into 1-inch pieces diagonally. Cook in boiling salted water for 5 to 10 minutes, depending on their age. They should be tender but still have a slight bite. Drain.
- Heat 1 tablespoon of the oil in the empty pan. Blend the chili, garlic, and mustard together with a pinch of salt. Add to the pan and stir-fry for 30 seconds. Add the beans and stir thoroughly over a very low heat.
- In a small pan heat the remaining oil, add the mustard seed and cumin, and cover. Cook until they start to splutter. Pour over the beans and serve immediately.
GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
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 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
TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan. He fries green beans in a tempura batter, then serves them - hot, crunchy, with plenty of salt - aside a sweet-and-spicy mustard sauce. You'll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes. They are Buffalo chicken wings for people with good art on the wall and a capacity for avoiding, as A.J. Liebling wrote, the fatal trap of abstinence. You simply can't eat just one.
Provided by Sam Sifton
Categories easy, quick, one pot, appetizer
Time 25m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 1003, UnsaturatedFat 60 grams, Carbohydrate 89 grams, Fat 66 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 1140 milligrams, Sugar 13 grams, TransFat 0 grams
GREEN BEANS WITH MUSTARD BUTTER SAUCE
Green beans with mustard butter sauce is a quick and easy side dish with only 5 ingredients!
Provided by Kathryn Doherty
Categories Side dishes
Time 10m
Number Of Ingredients 7
Steps:
- Cook green beans in boiling, salted water until crisp-tender, about 5 minutes.
- In the meantime, combine the remaining ingredients in a medium bowl and stir to combine.
- Drain the green beans, then add to the bowl and toss with the mustard sauce to coat. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, Sodium 269 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GREEN BEANS WITH MUSTARD SAUCE
Simple, simple, simple. Just something a little extra to do to a plain old green bean. I usually prepare the dish, put in the refrigerator to marinade then reheat in the microwave when ready to serve. Marinating time is added to cook time.
Provided by TPubmgjbd
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209.8, Fat 18.3, SaturatedFat 2.5, Sodium 37.5, Carbohydrate 11.7, Fiber 5.3, Sugar 2.4, Protein 2.9
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.
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
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 WITH LEMON MUSTARD SAUCE
This is a quick and easy way to serve green beans, either fresh or frozen, and adds a tangy taste to a meal. This is served quite often at family gatherings, especially Thanksgiving. The recipe can be found in the 'Can't Believe It's Kosher' cookbook.
Provided by Ducky
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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, LEMON & MINT
Serve your beans with a light vinaigrette of citrus and herbs- they'll match with vegetarian, fish and meat main courses alike
Provided by Angela Boggiano
Categories Lunch
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 52 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
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
Categories Bean Mustard Side Vinegar Winter Boil Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- To make the green beans:
- In a large saucepan of boiling salted water cook beans until-crisp-tender, about 6 minutes, and drain well.
- Serve green beans with mustard sauce.
- To make the mustard sauce:
- In a bowl whisk together mustard, sugar, and vinegar until sugar is dissolved and whisk in oil until sauce is emulsified. Whisk in water to thin sauce to the desired consistency. Sauce may be made 1 day in advance and kept covered and chilled. Serve sauce at room temperature. Makes 1 1/2 cups.
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
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