Green Beans with Honey-Mustard Glaze

This past week, we were able to harvest the first green beans (ok, bush beans) from our garden. We picked almost an entire gallon Ziplock-full…with several more that should be ready any day now. Between our garden and CSA, we’ve had a lot of green beans to eat – needless to say I’ve been looking for new ways to make them, other than casseroles and simply steamed/boiled (I don’t know about you, but I get tired of steamed vegetables really, really quickly).

I came across this recipe during an internet search and was immediately drawn to it by its use of mustard seeds. I had a small bag of them in my pantry from buying them for a recipe ages ago – and had just enough for this recipe. Lo and behold – I also had just enough honey for this recipe, too. All signs were pointing to YES!

Green Beans with Honey-Mustard Glaze

from Real Simple

  • 2 lbs green beans, trimmed
  • 3 tbsp whole mustard seeds
  • 1/3 cup honey
  • 1/3 cup rice vinegar
  1. Bring a large saucepan or medium-sized pot of water to a boil.
  2. Once the water is boiling, add the green beans and cook, uncovered, for 5 to 7 minutes. Drain and set aside in a large bowl.
  3. Dry the pot and return it to the stove; turn on heat to low. Toast the mustard seeds until they begin to pop (about 1 minute). Consistently stir to prevent scorching.
  4. Add the honey and vinegar and cook until the sauce comes to a boil and becomes syrupy. Drizzle over the green beans; toss and serve.

 

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This recipe was fast! We were able to tag-team dinner; Mike made burgers and I made the green beans in about 15-20 minutes flat. It was absolutely perfect for a busy Monday, and it gave us some much-needed variety with all the green beans that we’ve been eating (not that I’m complaining – fresh green beans while in season are wonderful!)

There is a really nice balance between the honey, rice vinegar, and mustard. It’s not too savory, not too vinegary. I am wondering, however, how this would work with apple cider vinegar instead of the rice vinegar.

If you’re stuck in a rut with your green beans, and have a nice amount of mustard seeds in your cabinet to use up – definitely go ahead and try this recipe. You’ll enjoy it!

 

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