Rating: 4 stars
263 Ratings
  • 5 star values: 157
  • 4 star values: 37
  • 3 star values: 44
  • 2 star values: 20
  • 1 star values: 5
Jane Kirby

Gallery

Credit: Michael Paul

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8, with leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

  • 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.

Nutrition Facts

calcium 69mg; 99 calories; carbohydrates 22g; fat 1g; fiber 4g; iron 1mg; protein 3mg; sodium 2mg.
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