Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Add family-friendly flavor to this green bean side dish recipe by adding a few twists to the classic recipe.

Jane Kirby
Recipe by Real Simple November 2002

Gallery

Credit: Michael Paul

Recipe Summary

Yield:
8 servings, with leftovers
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make it...

    Advertisement
  • 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.) 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 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.

Nutrition Facts

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