Green Beans With Honey-Mustard Glaze

Green Beans With Honey-Mustard Glaze
Michael Paul
The sweet and tangy syrup—with mustard seeds, honey, and rice vinegar—takes just a few minutes to make.

Get the recipe.
Serves 8, with leftovers
preparation
20
minutes
cooking
20
minutes

Ingredients

2
pounds
green beans, trimmed
3
tablespoons
mustard seeds
1/3
cup
honey
1/3
cup
rice vinegar

Directions

  1. Bring a large saucepan of lightly salted water to a boil. Drop in the green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain. (Can be made ahead to this point. Rinse with cold water to stop the cooking. Place in a resealable plastic bag and refrigerate.)
  2. Dry the saucepan and return it to the stove. Toast the mustard seeds over low heat just until they pop, about 1 minute, stirring to prevent scorching. Add the honey and vinegar and cook until the sauce boils and becomes syrupy. Add the green beans and toss.
  3. To fake it...and save 15 minutes: Thaw three 9-ounce packages frozen whole green beans under warm running water. Place in a skillet with 1/2 cup bottled honey-mustard salad dressing. Over medium heat, toss until heated through, adding more dressing if necessary to lightly coat all the green beans. Total time: 5 minutes.
Jane Kirby
October 2002

Nutritional Information

  • Per Serving
  • Calories 99
  • Calcium 69 mg
  • Carbohydrate 22 g
  • Cholesterol 0 mg
  • Fat 1 g
  • Fiber 4 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 0 g
  • Sodium 2 mg
What does this mean? See Nutrition 101.