For the past several years, my sister has been hosting Easter dinner. She provides the ham and a few sides, and the rest of the family each bring something to contribute to our meal. Since we are the ones who don’t eat ham, (as we do not eat factory farmed meat), I’m pretty much automatically assigned to bring the vegetables each year. Last year I brought my usual roasted root vegetables, but they turned to mush when they had to be re-heated. Ick.
This year, I’m going with our long-standing house favorite, Dijon Mustard Green Beans. My sister made something very similar for our Thanksgiving meal, and it was all I could think about for weeks until I attempted my version. Since then, we have them almost weekly, and there are never leftovers.
Dijon Mustard Green Beans
(excellent served warm, cold, or room temp)
1 lb green beans, washed and trimmed
equal parts Dijon mustard and olive oil (I used about 1/4 c. of each)
salt and pepper to taste
Cook green beans in a large pot of salted water until tender, 5-8 minutes. Meanwhile, whisk together mustard and oil.
Drain green beans and stir in mustard sauce. Season with salt. Serve.
*Photo by Dianna.
I love it, healthy, yummy, ad easy. I will be making these green beans soon. Love the photo too.
Thanks, Abby! Enjoy!!
I’m going to this recipe give it a shot. I’m a guy chef – I like simple