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 BEAN WITH GRAINY MUSTARD AND PECANS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 18m
Yield 8 servings
Number Of Ingredients 5
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.
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 RED ONION AND MUSTARD SEED VINAIGRETTE
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
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.
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 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
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
GREEN BEANS WITH MUSTARD OIL AND BLACK MUSTARD SEEDS
Provided by Marialisa Calta
Categories easy, quick, weekday, side dish
Time 15m
Yield Four servings
Number Of Ingredients 6
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
MUSTARD GREENS 'N BEANS
Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.
Provided by Fishnets
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
- In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
- Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 18.2 g, Fat 5.1 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Sugar 2.3 g
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 GREEN BEANS
Make and share this Mustard Green Beans recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Steam or boil green beans until just crisp-tender.
- Drain.
- Melt butter in skillet or saucepot and add mustard.
- Toss beans to coat.
- Season with salt and pepper.
- Serve hot.
Nutrition Facts : Calories 72.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.1, Sodium 97, Carbohydrate 8.2, Fiber 3.2, Sugar 3.7, Protein 2.3
BROWN SUGAR MUSTARD GREEN BEANS
Make and share this Brown Sugar Mustard Green Beans recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Steam green beans for 6-8 minutes, or until tender.
- Melt butter in a heavy nonstick skillet over medium heat. Stir in mustard, salt , sugar (if using) and pepper. Add cooked green beans to skillet and toss to coat.
Nutrition Facts : Calories 64, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 208.6, Carbohydrate 8.5, Fiber 4, Sugar 1.7, Protein 2.3
SPICY HONEY MUSTARD GREEN BEANS
I love fresh beans, but was getting tired of just steaming and eating them plain. So I whipped up this easy honey-mustard combination as a simple side dish. -Carol Traupman-Carr, Breinigsville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.
MUSTARD GREEN BEANS
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
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
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
HONEY-MUSTARD GREEN BEANS
This is such a tasty, fresh way to serve green beans! Very quick and simple; it can even be made a day ahead. The kiddos will eat it up! I have an aunt who requests that I bring this every Thanksgiving. I originally got this recipe from Parenting magazine. If you want to prepare ahead of time, just fully prepare as directed then cover and refrigerate. Bring it to room temperature before serving.
Provided by MNKelly
Categories Vegetable
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62.9, Fat 1.9, SaturatedFat 0.3, Sodium 253.1, Carbohydrate 11.2, Fiber 4, Sugar 4.5, Protein 2.2
GREEN BEAN & MUSTARD PICKLE
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Provided by Sara Buenfeld
Categories Condiment
Time 1h
Yield Makes approx 2.7kg/6lb, 6 x 450g jars
Number Of Ingredients 10
Steps:
- Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
- Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
- When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.19 milligram of sodium
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.
HONEY-MUSTARD GREEN BEANS
This green bean side dish will please kids of any age.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
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.
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
SPICY CHINESE MUSTARD GREEN BEANS
A zesty, spicy addition to any meal. Great for traveling and picnics.
Provided by dumbblonde
Categories Side Dish Vegetables Green Beans
Time 48m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 9.2 g, Fat 5.2 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 814 mg, Sugar 1.7 g
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