Green Beans with Mustard

March 23, 2012

I’m always looking for a new take on green veggie side dishes.  I tend to get stuck into a meat/starch/green rut,  all the more reason to pull those individual up out of the rut.  Different doesn’t necessarily mean complicated  Sometimes it’s as simple as this, taking a couple of different basics and mixing them together.  Lee Bailey’s recipe in Southern Food & Plantation Houses, the inspiration here, calls for serving the beans chilled but I prefer them warm.  Your choice.

  • Green Beans
  • Rosemary, 1 sprig or 2 teaspoons dried
  • Olive Oil, 3 tablespoons
  • Dijon Mustard. 1 tablespoon
  • Balsamic Vinegar, 1 tablespoon
  • Salt/Pepper

Snip the rosemary.  Rinse and trim the beans.  Put them in a steamer, sprinkle with the rosemary and steam them until they’re crisp-tender.

Meanwhile, combine the oil, vinegar and mustard.  Adjust the amount of mustard and vinegar to suit your preferences.

Drizzle the dressing over the beans, season with salt and pepper and toss it all together.

Serve warm or cold and enjoy!

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