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 BEANS WITH MUSTARD BUTTER SAUCE
Green beans with mustard butter sauce is a quick and easy side dish with only 5 ingredients!
Provided by Kathryn Doherty
Categories Side dishes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, Sodium 269 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SPICY INDIAN (GUJARATI) GREEN BEANS
Indian green bean side dish.
Provided by CEESHOUSE
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
- Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.
Nutrition Facts : Calories 171.4 calories, Carbohydrate 10.7 g, Fat 14.4 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 589.2 mg, Sugar 2.3 g
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.
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
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
TOASTED GREEN BEANS WITH MUSTARD SEEDS AND GARLIC
Make and share this Toasted Green Beans With Mustard Seeds and Garlic recipe from Food.com.
Provided by sofie-a-toast
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111.2, Fat 8.4, SaturatedFat 2.6, Cholesterol 7.6, Sodium 32.7, Carbohydrate 8.8, Fiber 3.2, Sugar 3.8, Protein 2.4
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.
GREEN BEANS WITH MUSTARD-SEED BUTTER
Steps:
- 1. In a large skillet, toast the mustard seeds over moderately high heat, shaking the pan frequently, until they pop and start to brown, about 30 seconds. Transfer to a plate and let cool. 2. Add the shallots, sherry vinegar and water to the skillet and simmer over moderately low heat until the liquid is reduced to 1 tablespoon, about 12 minutes. Add the cream and simmer over moderate heat until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, then stir in the butter, mustard and toasted mustard seeds. Season with salt and pepper. 3. In a large pot of boiling salted water, cook the green beans until crisp-tender, about 8 minutes. Drain the beans, pat dry and transfer to a large bowl. Add the mustard-seed butter, season with salt and pepper; toss and serve. Make Ahead The mustard-seed butter can be refrigerated for up to 3 days or frozen for up to 1 month. Let the butter return to room temperature before using. The cooked green beans can be refrigerated overnight; blanch in boiling water or steam until heated through.
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
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 MUSTARD SAUCE
Simple, simple, simple. Just something a little extra to do to a plain old green bean. I usually prepare the dish, put in the refrigerator to marinade then reheat in the microwave when ready to serve. Marinating time is added to cook time.
Provided by TPubmgjbd
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209.8, Fat 18.3, SaturatedFat 2.5, Sodium 37.5, Carbohydrate 11.7, Fiber 5.3, Sugar 2.4, Protein 2.9
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- In a large skillet, toast the mustard seeds over moderately high heat, shaking the pan frequently, until they pop and start to brown, about 30 seconds.
- Transfer to a plate and let cool. Add the shallots, sherry vinegar and water to the skillet and simmer over moderately low heat until the liquid is reduced to 1 tablespoon, about 12 minutes.
- Transfer to a bowl and let cool to room temperature, then stir in the butter, mustard and toasted mustard seeds.
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