Honey Mustard Green Beans

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I’ve been on a honey-mustard kick recently, after having read through David Lebovitz‘s newbook front to back, and having a German mother who insists that Loewensenf is the best mustard ever. I’ve tried it out on chicken, and now, green beans. The mustard mellows in flavour as you  cook it, so don’t shy away from the amount added.

Even though I’ve been vegetarian for well over 10 years, I was never a big vegetable lover as a kid. I would politely (and not-so-politely) decline to eat most of what my mom cooked up. I remember generally sticking with cooked cauliflower and raw cucumber. Then one day I went over to my friend’s house for dinner and her mom cooked green beans. She put some on my plate. I didn’t want to eat them, but you can really say ‘no’ to someone else’s mom. So I ate them. And they were delicious! I’m not sure what was in those green beans, but I slowly became an eater of vegetables and eventually became vegetarian.

These are not those green beans, but they are no less delicious.

Honey Mustard Green Beans

 

Author:

Kiku Corner

Recipe type: Side Dish

Serves: 4

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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Ingredients

• 2 tsp butter or margarine
• 1 tsp mustard seeds
• 1 lb green beans, top and tailed
• 3 cloves garlic, minced
• 3 Tbsp water
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• ½ tsp salt
• ½ tsp pepper

Instructions

1. Over medium heat, melt the butter or margarine. Add the mustard seeds and cook for 1 minute.
2. Add the green beans and saute for 3 minutes.
3. Add the garlic and cook for 1 more minute.
4. Add the water and cook for about 3-5 more minutes, or until water has evaporated and beans are tender.
5. Add the mustard, honey, salt, and pepper to the green beans and cook for 1 minute.
6. Serve hot!

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