Green Beans With Mustard And Pecans 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 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 WITH PECANS

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

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.

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.

TOASTED GREEN BEANS WITH MUSTARD SEEDS AND GARLIC

Steps:

• Trim the beans and chop the beans i half.
• Heat the oil and the butter on medium-high heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds.
• Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute.
• Add in the green beans and stir well with the red chili powder and the salt and pepper.
• Cover and cook for 8 to 10 minutes, until the beans are cooked through.You may need to add a few tablespoons of water to keep the garlic and mustard from burning.
• Uncover, turn up heat to high and lightly char/brown the beans to your liking, being careful not to burn the spices.

GREEN BEANS WITH MUSTARD, LEMON & MINT

Steps:

• Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside.
• When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated.
• Tip into a serving dish, scatter over the fresh mint and serve.

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.

GREEN BEANS WITH MUSTARD SAUCE

Steps:

• If using frozen or fresh green beans, cook beans until crisp-tender and drain.
• If using canned green beans, drain.
• Prepare sause by combining oil, Dijon mustard, lemon juice and salt and pepepr.
• Toss beans with sauce and marinate for one or two hours before serving.
• Reheat beans before serving.

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.