GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
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
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
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 WAX BEANS
Make and share this Mustard Wax Beans recipe from Food.com.
Provided by mmlwjr
Categories Vegetable
Time 1h10m
Yield 4 pints
Number Of Ingredients 12
Steps:
- Cook beans in boiling water until just tender.
- Drain well.
- Heat first amount of vinegar in large pot until it boils.
- Measure next 8 ingredients into bowl.
- Stir well.
- Gradually stir in remaining vinegar to make a smooth paste.
- Stir into boiling vinegar until it returns to a boil & thickens.
- Add beans stir gently, return to a boil.
- Fill hot sterilized jars to within 1/2" of top.
- Place sterilized metal lids on jars & screw metal bands on securely.
- For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.
Nutrition Facts : Calories 655.5, Fat 2.5, SaturatedFat 0.2, Sodium 628, Carbohydrate 147.7, Fiber 9.4, Sugar 116, Protein 7.5
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
HONEY-GLAZED WAX BEANS
Categories Side Steam Quick & Easy Lemon Green Bean Spring Honey Gourmet
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.
SWEET PICKLED WAX BEANS
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- In two quart-size glass jars, arrange beans upright and place 2 sprigs thyme in each jar. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.
- Pour cooled brine over beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at least 3 days before serving.
Nutrition Facts : Calories 78 g, Fiber 1 g
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.
MUSTARD BEANS
This is really a bean casserole. The mustard gives the cheese sauce a little bite. This recipe is a family favorite made at every holiday or Sunday dinner.
Provided by ANDREAK
Categories Side Dish Casseroles
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over medium heat. Reduce heat to low, and stir in flour to form a thick paste. Gradually blend in milk, stirring constantly, and bring to a low boil for approximately 1 minute. Reduce heat, and stir in mustard, processed American cheese, salt and pepper. Continue stirring until cheese is melted.
- Place 1/2 the beans in a medium baking dish. Layer with 1/2 the processed cheese mixture and remaining beans. Top with remaining processed cheese mixture.
- Melt remaining butter in a small saucepan, and mix in bread crumbs. Top the bean and processed cheese layers with the bread crumb mixture.
- Bake in the preheated oven 30 minutes, until lightly brown.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 15.3 g, Cholesterol 51.5 mg, Fat 18.8 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 11.6 g, Sodium 911.7 mg, Sugar 4.8 g
THREE BEAN SALAD II
This recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!
Provided by Kim
Categories Salad Beans Three Bean Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat, stir together the sugar, cornstarch, salt, mustard, water and vinegar. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
- In a large bowl, combine the green beans, wax beans, kidney beans, onion and green pepper. Pour the cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving. Yummy!
Nutrition Facts : Calories 442.9 calories, Carbohydrate 100.1 g, Cholesterol 2.4 mg, Fat 1.1 g, Fiber 8.1 g, Protein 8 g, Sodium 1332.1 mg, Sugar 75.3 g
GREEN BEANS WITH MUSTARD SAUCE
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
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
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