Spicy Honey Mustard Green Beans Recipes

GREEN BEAN WITH GRAINY MUSTARD AND PECANS

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.

SPICY HONEY MUSTARD SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

HONEY-MUSTARD GREEN BEANS

Steps:

• In a large bowl, whisk together honey, mustard, vinegar, olive oil and salt; set aside.
• Bring a large pot of water to a boil. Add green beans and cook until just tender, about 5 minutes. (You could steam them instead if desired.) Drain well and pat dry with paper towels.
• Toss green beans in honey-mustard mixture and serve warm or at room temperature.

HONEY-MUSTARD GREEN BEANS

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.

SPICY HONEY MUSTARD GREEN BEANS

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain beans and immediately drop into ice water. Drain and pat dry; transfer to a small bowl., In another bowl, combine onion, mustard, honey and dill. Pour over beans; toss to coat.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

HONEY MUSTARD GREEN BEANS VINAIGRETTE

Steps:

• Put the drained steamed or blanched green beans in a mixing bowl.
• In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
• Pour the mixture over the beans and toss to coat.
• Season with salt and pepper to taste.
• Serve hot, cold, or at room temperature.

SPICY CHINESE MUSTARD GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
• Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
• Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

SPICY MUSTARD GREENS WITH CUMIN

Steps:

• Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.

HONEY-MUSTARD SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes.
• Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.
• In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.

HONEY-MUSTARD GREEN BEANS

Steps:

• Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels.
• Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.