The simple vinaigrette is briefly warmed to bring out the mustard's hot bite. You can also heat the dressing in a microwave-safe bowl at HIGH for 1 minute.
My favorite go-to green bean recipe. It goes with almost anything - especially nice hearty fall dishes. Tonight we made it with the roasted porkchops with apples and pearl onions recipe and it was FABULOUS. I've paired this with many recipes over the years with great results. Even made it for Thanksgiving a few times. I also saute the red onions for a few minutes while the beans cook - I like the sweeter taste of cooked onions, the mustard gives it enough of a bite that they don't need to be raw.
Out of this world! I sauteed the red onion in a drizzle of olive oil while the beans were cooking, but otherwise left the recipe as is. It was so easy and quick - I almost ate all of the beans before the rest of the dinner was ready!
Me and my girlfriends love this one! I add halved cherry tomatoes and some button mushrooms thin sliced and lightly sauteed in a little olive oil. Delish!
