Dijon Green Beans Food

WARM DIJON POTATO SALAD WITH GREEN BEANS

Steps:

• Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
• Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
• In a mixing bowl combine the remaining ingredients and whisk until smooth.
• Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

GREEN BEANS WITH MUSTARD VINAIGRETTE

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.

DIJON GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

GREEN BEANS WITH WARM DIJON VINAIGRETTE

Steps:

• To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
• Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
• Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.

PAN-ROASTED GREEN BEANS WITH DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Whisk in ¼ cup of the olive oil and lemon zest and set the vinaigrette aside.
• Heat 1½ teaspoons of the olive oil in a large skillet over medium-​high heat. Add the red onion and cook until golden, 7 to 9 minutes. Transfer to a bowl and set aside.
• Return the pan to the heat, add the remaining 1½ teaspoons of olive oil, and spread out the beans in a single layer as much as possible. Allow the beans to cook without moving until they begin to blister and start to turn brown in spots. Stir and continue to cook to the desired tenderness, 8 to 10 minutes. Just before turning off the heat, add the onion back to the pan and stir to combine.
• Remove the pan from the heat and pour the vinaigrette directly into the pan. Stir to combine, then let stand for 10 to 15 minutes so the beans can absorb some of the dressing. Serve warm or make ahead and serve as a cold salad.

GREEN BEANS DIJON

Steps:

• Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings.
• Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender.
• Stir in Dijon mustard, then reduce heat to low.
• Gradually blend in chicken broth, heating and stirring just until thickened.
• Pour sauce over beans, tossing until coated.
• Season to taste with salt and pepper.

15 MINUTE MUSTARD GREEN BEANS

Steps:

• Melt butter in a large sauté pan or cast iron skillet over medium heat.
• Sauté garlic in butter for 60-90 seconds - be sure it doesn't burn!
• Add cleaned fresh green beans to the pan and with tongs coat the beans with the butter and garlic.
• Add mustard, salt, and onion powder and with tongs coat green beans well. Then add vinegar and let cook for 3-4 minutes.
• Add stock and then cover pan with lid and let cook for 4-5 minutes.
• Remove lid, stir beans, and serve!

DIJON CHICKEN AND GREEN BEANS

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Center one chicken breast on each sheet of aluminum foil.
• In a small bowl, combine mustard, honey and pepper.
• Spoon this over the chicken.
• Top with green beans.
• Bring foil sides up and double fold the top ends to seal each packet, leaving a little room for circulation inside.
• Place packets on top of a cookie sheet and bake for 18 to 22 minutes in the preheated oven.
• If you're making this on the grill, grill for approximately 13 to 15 minutes.

GREEN BEANS WITH MUSTARD BUTTER SAUCE

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.

POTATO AND GREEN BEANS DIJON

Steps:

• Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook.
• Meanwhile, heat olive oil in pan and sautee onion and garlic until soft.
• Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy.
• Add cooked potato chunks, toss to coat and further reduce liquid to your liking.
• Serve warm.

LEMON DIJON GREEN BEANS

Steps:

• I usually steam the green beans for 5-7 minutes to get them a bit tender.
• Melt butter or margarine in large frying pan.
• Add green beans and cook on medium hight heat until coated with butter.
• Add lemon juice, mustard and dill.
• Toss with beans until coated well and heated through.
• Check taste, add salt or pepper if desired.
• Sprinkle with toased almonds before serving.
• Note, almonds can be toasted in oven on a baking sheet 350 degrees for 5-7 minutes.

LEMON-DIJON GREEN BEANS ALMONDINE

Steps:

• Melt margarine in large skillet on medium-high heat. Add beans; cook and stir 5 min. or until crisp-tender.
• Stir in lemon juice, mustard and dill; cook 2 to 3 min. or until heated through, stirring frequently.
• Sprinkle with nuts.

GREEN BEANS WITH BALSAMIC, DIJON AND DILL (THANKSGIVING)

Steps:

• Cook beans in a saucepan of boiling, salted water until crisp-tender; drain and keep warm.
• Combine shallots, mustard, vinegar, olive oil and lemon juice in a small saucepan. Add salt and pepper to taste and whisk together.
• Heat mixture, then pour over the beans; toss to coat.
• Sprinkle with the dill and serve immediately.