Coarse-grained mustard contributes tang to these beans, and bacon adds that smoky element we all love.
2 1/2 pounds fresh green beans
2 bacon slices, chopped
2 cups water
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tablespoons coarse-grained mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
How to Make It
Wash beans; trim stem ends. (Leave beans whole or cut to desired length.)
Cook bacon in a Dutch oven over medium heat until crisp. Add beans and water to bacon with drippings in Dutch oven. Bring to a boil; reduce heat, partially cover, and simmer 12 to 15 minutes or until beans are tender. Drain well, reserving bacon with beans.
Melt butter over medium heat in Dutch oven; add almonds, and sauté until lightly toasted. Stir in mustard and honey. Add beans, bacon, salt, and pepper; toss to coat.