Green Beans With Mustard Crema Recipes

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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

GREEN BEANS WITH MUSTARD CREAM SAUCE AND TOASTED ALMONDS



Green Beans With Mustard Cream Sauce and Toasted Almonds image

Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Green Beans

Yield 10

Number Of Ingredients 10

4 tablespoons butter
1 (16 ounce) package frozen pearl onions or small whole white onions
2 pounds green beans, trimmed and snapped into 2-inch pieces
Salt
1 ½ cups milk
½ cup chicken broth
¼ cup Dijon mustard
3 tablespoons flour
Freshly ground black pepper
½ cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)

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.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 15.5 g, Cholesterol 15.1 mg, Fat 8.2 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 209.1 mg, Sugar 3.2 g

15 MINUTE MUSTARD GREEN BEANS



15 Minute Mustard Green Beans image

Provided by Tracy

Categories     Side Dish

Time 15m

Number Of Ingredients 8

1 lb green beans (fresh, cleaned)
3 cloves garlic, minced
2 tablespoons salted butter
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1/4 - 1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup stock (vegetable, chicken, or beef)

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!

Nutrition Facts : Calories 101 kcal, Carbohydrate 10 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 739 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING



Green Bean Salad With Hot Mustard Dressing image

Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.

Provided by Kay Chun

Categories     lunch, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

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.

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 SAUCE



Green Beans With Mustard Sauce image

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

2 lbs green beans, fresh,frozen or canned
1/2 cup olive oil
1 tablespoon Dijon mustard
1 lemon, juice of
salt and pepper

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

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 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.

GREEN BEANS IN CREAMY HORSERADISH SAUCE



Green Beans in Creamy Horseradish Sauce image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon creamy horseradish
1 teaspoon German-style whole-grain mustard
Zest and juice of 1 lemon
1 tablespoon unsalted butter
2 cups French green beans (about 8 ounces)
Salt and pepper

Steps:

  • Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
  • Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT



Green Beans With Mustard Seeds, Cashews and Coconut image

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

1/2 cup unsweetened coconut flakes or chips
2 1/2 tablespoons coconut oil
2 garlic cloves, finely chopped
2 (1/4-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed
3/4 teaspoon kosher salt, or to taste
1/3 cup chopped roasted cashews (salted or unsalted, to taste)
Cooked rice, for serving
Lime wedges, for serving

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

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

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