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.
Time 15m Number Of Ingredients 8 Steps:
Melt butter in a large sauté pan or cast iron skillet over medium heat. Sauté garlic in butter for 60-90 seconds - be sure it doesn’t burn! Add cleaned fresh green beans to the pan and with tongs coat the beans with the butter and garlic. Add mustard, salt, and onion powder and with tongs coat green beans well. Then add vinegar and let cook for 3-4 minutes. Add stock and then cover pan with lid and let cook for 4-5 minutes. Remove lid, stir beans, and serve!
Time 30m Yield 6 Number Of Ingredients 11 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.
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.
Time 35m Yield 4 servings Number Of Ingredients 15 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.
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.
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.
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.
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.
Time 1h15m Yield 7 pts Number Of Ingredients 7 Steps:
Wash and string beans. Cut into small pieces. Boil in salt water until just tender. Put sugar, flour, mustard, spices, and vinegar in pot. Boil until thick. Drain beans and pour dressing over them. Seal in sterilized jars.
Yield 10 Number Of Ingredients 10 Steps:
Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes. Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender. Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.) Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.) Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.
Yield 4 servings Number Of Ingredients 4 Steps:
Place a steamer insert in a large pot and add enough water to reach just below the insert. Place the pot over high heat, cover with a lid, and bring the water to a boil. Add the green beans and re-cover the pot, leaving the lid slightly ajar. Steam the beans for 3 to 5 minutes, or until they are crisp-tender. Drain them well. Meanwhile, mix the mustard and sour cream in a small bowl until well combined. Transfer the beans to a large glass or plastic serving bowl and add the mustard mixture. Toss well to coat. Season with salt and pepper. Serve immediately. Follow the stovetop directions, except instead of cooking the beans in a steamer, put 3 tablespoons water and the green beans in a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 3 to 4 minutes, or until the beans are crisp-tender. Drain them well. Each (about 1-cup) serving has: Calories: 47 Protein: 2g Carbohydrates: 8g Fat: 1g Saturated Fat: Cholesterol: 5mg Fiber: 4g Sodium: 108mg
Time 1h Yield Makes approx 2.7kg/6lb, 6 x 450g jars Number Of Ingredients 10 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.
Time 20m Yield 8 to 10 servings Number Of Ingredients 11 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.
More about “mustard green beans recipes”
Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels. Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.
