Green Beans With 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.

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 OIL AND BLACK MUSTARD SEEDS

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.

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 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.

MUSTARD GREEN BEANS

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.

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 BEAN WITH GRAINY MUSTARD AND PECANS

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 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 LEMON, MUSTARD AND BACON

Steps:

• Cut beans in small pieces (it is easier for the bacon sauce to mingle) Place beans in a steamer and steam for 6 minutes or until tender crisp. (or place in the microwave for 3 minutes).
• Cook the bacon, onion and garlic over medium heat in a medium skillet until bacon is crisp and onions are tender, about 5 minutes. Be careful not to burn them.
• Remove skillet from heat. Add honey mustard, lemon juice and salt and pepper.

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.

BROWN SUGAR MUSTARD GREEN BEANS

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.

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 WITH CITRUS MUSTARD

Steps:

• Steam beans 5 minutes or until tender but still crisp.
• While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
• Mix in mint, lemon zest and shallots.
• Drain cooked beans and add to the mustard mixture, stirring to coat them.
• Season to taste with salt and pepper.
• Serve at room temperature.
• This dish can be refrigerated for 24 hours.
• Bring to room temperature before serving.
• Frozen whole green beans may be used, although they will be less crisp than fresh ones.
• For frozen beans, reduce cooking time to 3 minutes.

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.