GREEN BEAN & MUSTARD PICKLE
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
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
MUM'S YELLOW BEAN MUSTARD PICKLES
I love these yellow bean pickles that were my Mum's recipe :) They are tart and tasty, and hope you'll enjoy them! They are wonderful with baked ham.
Provided by Sue Fitzpatrick
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. Boil beans in salted water until tender, strain, put back into pot and set off to side.
- 2. Mix all dry ingredients together in a saucepan. Add vinegar and stir well to remove any lumps. Heat and boil until thickened reduce heat to low.
- 3. Put pot with beans on burner and add the mixture to the beans. Just heat through thoroughly (about 5 mins - don't let boil).
- 4. Put into sterilized jars and seal.
MUSTARD GREEN BEANS
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
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.
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.
CHOPPED GREEN BEAN AND CELERY SALAD WITH MUSTARD VINAIGRETTE
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together vinegar, mustard, and honey. Season with salt and pepper. Whisk in olive oil. Add green beans and celery; toss to combine. Season to taste with salt and pepper.
Nutrition Facts : Calories 171 g, Fat 14 g, Fiber 4 g, Protein 2 g
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 BEAN SALAD WITH HOT MUSTARD DRESSING
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
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.
MUSTARD BEAN PICKLES
This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.
Provided by cookalot 2
Categories < 4 Hours
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.
BEAN RELISH
My dad's friend used to serve this as an appetizer in his restaurant in Ipswich, Mass. He shared it with us many years ago and it has been a family favorite ever since. Serve with crackers or favorite crudites.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Nutrition Facts : Calories 652.3 calories, Carbohydrate 67.9 g, Cholesterol 16.7 mg, Fat 36.6 g, Fiber 20 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 1555.7 mg, Sugar 15.1 g
GREEN & YELLOW BEAN RELISH
Condiment suitable for hotdogs, hamburgers, sausage. My neighbour asked if I could make her some bean relish because she remembered her mother making it. Unfortunately, she didn't have a recipe and I couldn't find one on the Internet, so I looked at the ingredients on a jar of sweet cucumber relish and this is what I came up with...
Provided by Demented Nana
Categories Onions
Time 1h30m
Yield 9 1/2 pint jars
Number Of Ingredients 7
Steps:
- Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
- Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
- Mix water and cornstarch.
- Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
- Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
- Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
- Pressure process at 10 lbs:
- 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.
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