Green Beans With Wholegrain Mustard Food

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GREEN BEANS WITH MUSTARD



Green Beans with Mustard image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

12 ounces brown mustard seed
8 fluid ounces red wine vinegar
12 fluid ounces unsweetened red grape juice
1 tablespoon salt
2 teaspoons cumin seeds, freshly ground
2 ounces flaked almonds
3 ounces pine nuts
1 pound green beans
2 tablespoons mustard oil
1/2 small fresh green chilie, seeded and finely chopped
1 large clove garlic, crushed
1 teaspoon Roman mustard
Salt (preferably Maiden salt)
1/2 teaspoon ground mustard seed
1/2 teaspoon cumin seed

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



Green Bean with Grainy Mustard and Pecans image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 18m

Yield 8 servings

Number Of Ingredients 5

1 1/2 pounds fresh green beans, trimmed and halved
2 tablespoons grainy mustard
1/4 cup olive oil
1/2 cup chopped pecans
Salt and freshly ground pepper

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 MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

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 image

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

1 pound fresh green beans, trimmed
1 tablespoon coarse grain mustard
1/2 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
juice 1/2 lemon
2 tablespoons unsalted butter, melted

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

HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE



Herbed Green Beans with Warm Mustard Vinaigrette image

Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

4 ounces rustic raisin-nut bread, cut into 1/2-inch cubes (2 cups)
Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons minced shallot (from 1 to 2 shallots)
1 tablespoon whole-grain mustard
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh dill, plus small sprigs for serving

Steps:

  • Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
  • In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
  • In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
  • Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.

Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g

GREEN BEAN & MUSTARD PICKLE



Green bean & mustard pickle image

Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches

Provided by Sara Buenfeld

Categories     Condiment

Time 1h

Yield Makes approx 2.7kg/6lb, 6 x 450g jars

Number Of Ingredients 10

600g onions , chopped
850ml /1½ pts pickling vinegar
1kg runner beans
40g /1½ oz plain flour
57g tin English mustard powder
2 tbsp ground turmeric
2 tbsp celery salt
2 tbsp black mustard seeds
225g light muscovado sugar
450g golden granulated sugar

Steps:

  • Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
  • Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
  • When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.

Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.19 milligram of sodium

GREEN BEANS WITH WHOLE GRAIN MUSTARD



Green Beans With Whole Grain Mustard image

Make and share this Green Beans With Whole Grain Mustard recipe from Food.com.

Provided by Sous Chef Bentley

Categories     Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb green beans, trimmed on one side
1 tablespoon butter
1 tablespoon whole grain mustard
salt
fresh ground black pepper

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 & WHOLE GRAIN MUSTARD



Green Beans & Whole Grain Mustard image

This is a very simple and tasty side dish that, mostly, can be done ahead. A bit of garlic added to the skillet would probably pick it up even more!!

Provided by Tebo3759

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 3

3/4 lb green beans, trimmed
2 teaspoons extra virgin olive oil
2 teaspoons 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.

Nutrition Facts : Calories 48, Fat 2.4, SaturatedFat 0.3, Sodium 33.2, Carbohydrate 6.3, Fiber 3, Sugar 1.3, Protein 1.6

GREEN BEANS WITH WHOLE-GRAIN MUSTARD



Green Beans with Whole-Grain Mustard image

Categories     Mustard     Side     Green Bean     Summer     Gourmet

Number Of Ingredients 3

3/4 lb haricots verts or other thin green beans, trimmed
2 teaspoons extra-virgin olive oil
2 teaspoons whole-grain Dijon 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.

MUSTARD GREENS 'N BEANS



Mustard Greens 'n Beans image

Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.

Provided by Fishnets

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced, or to taste
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
¾ teaspoon dry mustard powder
½ teaspoon crushed red pepper flakes
1 pound mustard greens, washed and chopped
1 (15 ounce) can cannellini (white kidney) beans, drained
salt and ground black pepper to taste

Steps:

  • In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
  • In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
  • Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 18.2 g, Fat 5.1 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Sugar 2.3 g

MUSTARD GREEN BEANS



Mustard Green Beans image

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

3 pounds fresh green beans
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup cider vinegar
2 tablespoons water
1-1/2 teaspoons prepared mustard
Dash salt
1 tablespoon butter

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.

HONEY-MUSTARD GREEN BEANS



Honey-Mustard Green Beans image

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

1/2 pound fresh green beans, trimmed
1 teaspoon cider vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt

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

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