GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
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
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
MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD
Steps:
- Prepare beef:
- Preheat oven to 425°F.
- Stir together mustards, brown sugar, pepper, and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
- Prepare salad while beef is roasting:
- Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
- Make dressing and toss salad:
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
- Cut beef into thin slices.
- Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.
MUSTARD WAX BEANS
This piquant condiment jars wax beans in a solution of turmeric and dry mustard.
Categories Condiment/Spread Vegetable Summer Boil House & Garden
Yield Makes 7 to 8 pints
Number Of Ingredients 7
Steps:
- Cook the beans in boiling salted water until just tender but still crisp. Drain. Mix remaining ingredients in a large pot and cook until thick, stirring constantly. Add the drained beans, bring the mixture to a full boil and pour into hot, sterilized preserving jars. Cover and seal.
MAUREEN'S BAKED BEANS
Wonderful mixture of beans, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner.
Provided by Christine Paavola
Categories Side Dish Beans and Peas Baked Bean Recipes
Yield 20
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
- Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
- Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 680.8 mg, Sugar 13.2 g
MUSTARD BEAN PICKLES
This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.
Provided by cookalot 2
Categories < 4 Hours
Time 1h15m
Yield 7 pts
Number Of Ingredients 7
Steps:
- Wash and string beans.
- Cut into small pieces.
- Boil in salt water until just tender.
- Put sugar, flour, mustard, spices, and vinegar in pot.
- Boil until thick.
- Drain beans and pour dressing over them.
- Seal in sterilized jars.
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.
MUSTARD BEANS
This is really a bean casserole. The mustard gives the cheese sauce a little bite. This recipe is a family favorite made at every holiday or Sunday dinner.
Provided by ANDREAK
Categories Side Dish Casseroles
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over medium heat. Reduce heat to low, and stir in flour to form a thick paste. Gradually blend in milk, stirring constantly, and bring to a low boil for approximately 1 minute. Reduce heat, and stir in mustard, processed American cheese, salt and pepper. Continue stirring until cheese is melted.
- Place 1/2 the beans in a medium baking dish. Layer with 1/2 the processed cheese mixture and remaining beans. Top with remaining processed cheese mixture.
- Melt remaining butter in a small saucepan, and mix in bread crumbs. Top the bean and processed cheese layers with the bread crumb mixture.
- Bake in the preheated oven 30 minutes, until lightly brown.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 15.3 g, Cholesterol 51.5 mg, Fat 18.8 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 11.6 g, Sodium 911.7 mg, Sugar 4.8 g
SWEET PICKLED WAX BEANS
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- In two quart-size glass jars, arrange beans upright and place 2 sprigs thyme in each jar. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.
- Pour cooled brine over beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at least 3 days before serving.
Nutrition Facts : Calories 78 g, Fiber 1 g
MUSTARD WAX BEANS
Make and share this Mustard Wax Beans recipe from Food.com.
Provided by mmlwjr
Categories Vegetable
Time 1h10m
Yield 4 pints
Number Of Ingredients 12
Steps:
- Cook beans in boiling water until just tender.
- Drain well.
- Heat first amount of vinegar in large pot until it boils.
- Measure next 8 ingredients into bowl.
- Stir well.
- Gradually stir in remaining vinegar to make a smooth paste.
- Stir into boiling vinegar until it returns to a boil & thickens.
- Add beans stir gently, return to a boil.
- Fill hot sterilized jars to within 1/2" of top.
- Place sterilized metal lids on jars & screw metal bands on securely.
- For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.
Nutrition Facts : Calories 655.5, Fat 2.5, SaturatedFat 0.2, Sodium 628, Carbohydrate 147.7, Fiber 9.4, Sugar 116, Protein 7.5
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