Green Beans Whole Grain Mustard Food

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.

GREEN BEANS WITH WHOLEGRAIN MUSTARD

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.

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.

GREEN BEANS & WHOLE GRAIN MUSTARD

Steps:

• Cook beans in boiling salted water until tender crisp, about 3 to 4 minutes Drain and plunge into ice water.
• (Can be done ahead to this point).
• Drain and pat dry.
• Heat oil in skillet over med high heat.
• Saute beans with mustard and salt and pepper to taste.
• Stir until heated through, about 4 minutes.

GREEN BEANS WITH WHOLE-GRAIN MUSTARD

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 WHOLE GRAIN MUSTARD

Steps:

• Steam green beans until crisp-tender and still bright green.
• Remove the green beans & place under cold running water to stop the cooking process.
• Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
• Add the green beans & toss until evenly coated.
• Season with salt & pepper.
• Cook until heated through.

GREEN BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
• Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

GREEN BEANS WITH LEMON MUSTARD SAUCE

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.