Green Beans With Mustard And Pecans Recipes
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 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
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
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 BEAN AND FENNEL SALAD WITH PECANS
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
- Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
- In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
GREEN BEAN SALAD WITH PECANS & GORGONZOLA
Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor.
Provided by Chandra M
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1-2 inches water to boil.
- Prepare a bowl with water & ice.
- Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
- Using a slotted spoon, transfer the beans to the icewater to stop cooking.
- Once the beans are cool, place them on a flour sack towel to dry.
- In a small bowl combine mustard & vinegar. Slowly whisk in oil.
- Add salt & pepper to taste.
- In a medium bowl, combine green beans & scallions.
- Pour dressing over and stir to coat.
- Sprinkle nuts & cheese on top.
- Cover and chill for 15 minutes.
- Serve chilled.
Nutrition Facts : Calories 274.4, Fat 22.6, SaturatedFat 4.9, Cholesterol 12.7, Sodium 448.3, Carbohydrate 14.2, Fiber 7.1, Sugar 3, Protein 8.2
GREEN BEAN WITH GRAINY MUSTARD AND PECANS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 18m
Yield 8 servings
Number Of Ingredients 5
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 AND PECANS
Steps:
- Steam or blanch the green beans until just tender-crisp. 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. While whisking, slowly drizzle in the olive oil 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.
More about "green beans with mustard and pecans recipes"
HONEY MUSTARD GREEN BEANS WITH PECANS - LITTLE CHEF BIG APPETITE
From littlechefbigappetite.com
Cuisine American, BBQEstimated Reading Time 2 minsCategory Side DishTotal Time 15 mins
- Heat oven to 375° F. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Be careful not to burn the pecans, check regularly. Let cool, then if using pecan halves, chop coarsely.
- Steam the green beans until tender, about 6 minutes; let cool. While beans are steaming, whisk together the olive oil, honey, and mustard and season with a pinch each salt and pepper. Toss the green beans with the dressing and sprinkle with the toasted pecans. You can either refrigerate for a few hours or serve immediately. Just before serving, toss with the red wine vinegar.
MUSTARD BEAN - HEALTHY CANNING
From healthycanning.com
3.8/5 (16)Total Time 1 hr 45 minsCategory PicklesPublished 2015-08-18
GREEN BEANS WITH BACON MUSTARD VINAIGRETTE - MCCORMICK
From mccormick.com
Cuisine AmericanCategory Side DishesServings 10
ORANGE-DIJON GREEN BEANS - RECIPE - FINECOOKING
From finecooking.com
Estimated Reading Time 2 mins
PECAN HONEY MUSTARD DRESSING ON GREEN BEANS | HOLIDAY SIDE …
From spoonabilities.com
Reviews 10Servings 8Cuisine AmericanCategory Side Dishes
- Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant - about 6 to 8 minutes. Let cool, then roughly chop.
- Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the green beans until tender - about 6 to 8 minutes. Let cool.
GREEN BEANS WITH PECANS AND MAPLE VINAIGRETTE RECIPE - REAL …
From realsimple.com
5/5 (457)Total Time 20 minsServings 8Calories 169 per serving
- Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
- Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
- In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
HONEY-MUSTARD GREEN BEANS WITH PECANS RECIPE - REAL SIMPLE
From realsimple.com
5/5 (67)Total Time 25 minsServings 8Calories 145 per serving
- Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
- Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the green beans until tender, 6 to 8 minutes; let cool. Whisk together the oil, honey, and mustard and season with ½ teaspoon each salt and pepper. Toss the beans with the dressing and sprinkle with the toasted pecans. Refrigerate for up to 8 hours. Just before serving, toss with the vinegar.
LOW FODMAP GREEN BEANS WITH PECANS - FUN WITHOUT FODMAPS
From funwithoutfodmaps.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 208 per serving
- Preheat oven to 400°F. Place pecans on a rimmed baking sheet and toast for 6-8 minutes or until just fragrant. Let cool and chop.
- Bring a large pot of water to a boil over high heat. Add green beans and cook until just tender, about 4-5 minutes. Drain and rinse with cold water to prevent further cooking.
- In a large bowl, whisk together olive oil, vinegar, mustard and maple syrup. Season to taste with salt and pepper. Add green beans and toss to combine. Top with toasted pecans and serve.
FRESH GREEN BEANS WITH BACON & FETA - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 39Servings 6Cuisine AmericanCategory Side Dish
- Blanch green beans in a large stock pot of salted boiling water for 2 minutes. Drain and transfer beans to a large bowl of ice water.
- Melt butter over medium heat in a large skillet. Add shallots, garlic and red pepper flakes and saute for 1 minute. Add beans and Dijon Maple Sauce and continue to saute until beans are evenly coated in the sauce and beans and cooked to desired crisp-tenderness.
- Taste and season with additional red pepper flakes and freshly cracked salt and pepper to taste. Garnish with caramelized pecans, bacon and Feta.
GREEN BEANS WITH HONEY MUSTARD DRESSING - ONE LOVELY LIFE
From onelovelylife.com
Reviews 1Estimated Reading Time 2 mins
- Steam green beans (I place a metal steamer basket in a saucepan with 1-2 inches of water, low enough not to touch the steamer basket. Place beans in the steamer basket and cover the pot. Bring water to a simmer over medium-low heat. Steam beans for 4-6 minutes, or until crisp-tender).
- When the beans are cooked to your desired level of tenderness, remove them from the pan and toss with the honey mustard dressing. Sprinkle liberally with salt and pepper. Top with desired garnishes and serve warm.
GREEN BEANS WITH PECANS AND MAPLE VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 20 minsServings 8Calories 171 per serving
- Heat oven to 400°F. Spread pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
- Bring a large pot of water to a boil and add 2 1/4 tsp. salt. Add green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
- In a large bowl, whisk together oil, vinegar, mustard, maple syrup, 1/2 tsp. salt and 1/4 tsp. pepper. Add green beans and pecans; toss to combine. Serve at room temperature or cold.
HONEY DIJON GREEN BEANS WITH BACON + PECANS - SIMPLE HEALTHY …
From simplehealthykitchen.com
Cuisine AmericanTotal Time 30 minsCategory SideCalories 110 per serving
- Bring a large pot of salted water to a boil. Add green beans and cook until beans are fork tender and bright green (about 5 mins.). Drain beans and plunge beans in ice water. When cool, drain, pat dry with paper towels. Transfer to a large bowl and set aside.
- Cut bacon strips into small pieces. Line a large skillet with about 2 Tbsp of water (or a splash of olive oil) over medium-high heat. Add shallots and cook until they being to turn transparent. Add bacon pieces and continue to cook until bacon is crispy. Remove o a paper towel-line plate.
- Optional step. Wipe skillet clean return to medium-high heat and add panko crumbs. Cook stirring frequently until Panko is toasted and golden brown.
GREEN BEANS WITH BACON MUSTARD VINAIGRETTE - FRENCH'S
From clubhouse.ca
Cuisine AmericanCategory Side DishesServings 10
- Cook beans in boiling water in large uncovered saucepan on medium-high heat 5 to 6 minutes or until tender-crisp. Drain immediately and rinse with cold water. Let drain until dry or pat dry with paper towels. Set aside.
- Cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 1 tbsp (15 mL) drippings from skillet.
- Stir vinegar, mustard, honey, garlic salt and pepper into skillet with a whisk until smooth. Cook and stir on medium heat until mixture is slightly thickened. Remove from heat.
- Stir bacon into vinaigrette in skillet. Add beans and pecans; toss to coat well. Serve immediately or at room temperature.
GREEN BEAN SALAD {WITH HONEY MUSTARD DRESSING} - FEELGOODFOODIE
From feelgoodfoodie.net
5/5 (13)Category Salad, Side DishCuisine AmericanTotal Time 15 mins
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